I’ve been searching for the perfect chocolate cupcake recipe for a while, and I think this may be it. I used to always go by the Primrose Bakery chocolate cupcakes; however these are so much richer and less sickly sweet. They last a lot longer too, if they don’t get eaten immediately…
This recipe does have coffee in it, which may put people off making it, but don’t, because once it is cooked you cannot taste it. It just makes the chocolate flavour more intense.
And the peanut butter frosting. Words are not enough, just make it.
I’ll apologize in advance; the recipe is in cups… I hate weighing things in cups, but this recipe has some really weird numbers if it’s in grams, so sorry!
Makes 24 cupcakes
1 1/2 cups or 205g plain flour
3/4 cup or 70g cocoa powder
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 3/4 cups or 340g caster sugar
1/2 cup or 120ml sunflower oil (any unflavored oil will do)
1 1/4 cups or 300ml strong coffee, cooled
For the frosting:
2 cups icing sugar
1/2 cup smooth peanut butter
1/2 cup unsalted butter
4. I got some gorgeous cupcake cases cheap after the Jubilee weekend, so they had to be used… Fill each case 2/3 full. I use an ice-cream scoop to get them all the same size. Put into the oven and bake for 20-25 mint
5. Whilst the cakes are cooking, make the frosting. Beat the butter and sugar together with an electric mixer or handheld whisk until smooth. Add the peanut butter and milk and beat until light and fluffy. Try not to eat it all at this stage, tempting though it is…