Cupcakes can sometimes be dry and nothing much to them apart from their frosting. I wanted to create a low sugar alterative that could keep for days without drying out. Peanut butter is known to regulate blood sugar, so adding this to the frosting is a great idea!
I have made these for many dinner parties, baby showers, weddings, birthdays, office parties, with most guests taking the leftovers home!
My friends who have dined on these cupcakes on many occasions will be happy I have finally disclosed my recipe...... happy baking!
Chocolate Cupcakes with Peanut Butter Frosting
For the cupcake
30g cocoa powder (70% cocoa)
135g plain flour (spelt flour can be used too)
1 teaspoon baking soda
1/2 teaspoon sea salt
120ml vegetable oil (olive oil or grapeseed)
120ml sour cream
1 teaspoon white wine vinegar
1 teaspoon vanilla extract
1 organic egg
For the frosting
95g soft unsalted butter
200g cream cheese
490g icing sugar
150g smooth peanut butter
- Preheat the oven to 150C/300F.
- Mix together the cocoa, flour, sugar, baking soda and salt. Add the oil and sour cream, while whisking together. Add the water gradually, followed by the vinegar and vanilla extract. Then finally, add the eggs.
- Place paper baking cases in a cupcake tin, spoon in mixture until they are about 2/3 full. Bake in the preheated oven for 25-35 minutes. Leave to cool.
- To make the frosting, beat the butter until smooth. Add the cream cheese and beat. Gradually, sift in the icing sugar. Add the peanut butter and beat again.
- Ice the cooled cupcakes with the peanut butter frosting.