They say a picture paints a thousand words, and it's certainly true that you only need to look at this picture for an explanation of why I don't often bother with making cupcakes - what a mess! That's also the reason why I was going to ignore National Cupcake Week, but I had this flavour idea going around in my head which I thought would only work well as a cupcake. So, in the sprit of cupcake cameraderie, here are my
Cupcakes - makes 12
130g SR flour
70g unsalted butter - softened
140g icing sugar
1 tablespoon cocoa
1 tablespoon hot water
50g plain 70% chocolate - melted
Preheat oven to 180C, place 12 muffin cases into the holes in a muffin tin.
Sift flour together with salt and bicarbonate of soda.
Cream butter and sugar until light and fluffy.
Beat in the eggs, one at a time, with a teaspoon of flour to prevent curdling.
Next, beat in the peanut butter, yogurt and vanilla extract.
Fold in the rest of the flour, followed by the chocolate and butterscotch chips.
Divide the mixture equally between the paper cases, then bake for about 20-25 minutes until risen and firm.
Cool on a wire rack.
Make the frosting by beating the butter with the sifted icing sugar and cocoa, and the water until light and fluffy. Then beat in the melted chcolate. Spread or pipe the frosting over the cooled cupcakes. (If you want to pipe a thick swirl you will need more frosting than this - probably double the amount!)
The caramel flavour of the butterscotch chips really enhances the peanut butter flavour, while the chocolate frosting adds a creamy richness that you don't get from the light sponge of the cupcakes.
This recipe was inspired, in part, by Martha Stewart's recipe for Peanut Butter Cupcakes with Peanut Butter Frosting and Jelly
ps - the winning cupcakes on the National Cupcake Day link look fabulous! Shows how much difference a piping bag makes!