Seriously, I mean it. If you feel like treating yourself anytime soon, make this frosting.
Disclaimer: If you dislike peanut butter, stop reading now. If like me, you could eat peanut butter out of the jar, please continue.
I made some cupcakes for Miss Anderson’s birthday last October, but was in such a rush I didn’t write down the frosting recipe, and I have been kicking myself ever since. Because it was de-licious. Like, can’t stop licking it off the spoon good.
I probably should confess – I am not a huge cupcake fan [insert gasp here]. I think I enjoy baking them, more than I enjoy eating them. Until I stumbled across this frosting. Obviously I used my standard chocolate cupcakes recipe (I promise I will get round to writing about another cake recipe one day!), and whipped up a batch of peanut butter mousse frosting to swirl on top.
As with almost all my cupcake posts, this frosting is also incredibly easy. And foolproof. I guessed measurements the second time I made them because I couldn’t remembered exactly what I did the first time, but it still worked out perfectly.
So please, peanut butter lovers, make a good decision… Frost yourself. You won’t regret it.
Chocolate Peanut Butter Cupcakes
- 1/2 cup cream
- 3/4 cup creamy peanut butter
- 3/4 cup powdered sugar
- 4 tbsps unsalted butter, at room temperature
- 1 tsp vanilla extract
- ¼ tsp salt
- Whisk the cream until soft peaks form and then set aside.
- Put all your other ingredients in another bowl and mix (ideally using your pink KitchenAid mixer’s paddle attachment) until they are well combined and creamy.
- Fold your whipped cream into the peanut butter mixture using a large metal spoon until only just combined. Make sure not to over mix it, as you want a light, mousy consistency.
- Swirl on your cupcakes and stick a chocolate covered peanut in the top of good measure!