SKIPPY® Peanut Butter and Chocolate Cupcakes
In this American-style cupcake recipe, created to celebrate the 4th of July, SKIPPY® Peanut Butter is paired with chocolate to create a delicious, indulgent treat that the kids will love.
Prep Time15 mins
Cook Time20 mins
Servings: 12 cupcakes
Preheat oven to 180C/ 160C fan and line a 12-hole cupcake tin with paper cases.
Cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, with a spoonful of the flour, and mix well.
Add the remaining flour, salt and sunflower oil. Stir well.
Divide the cake batter into two bowls.
Add the SKIPPY® Peanut Butter to one bowl, and the cocoa powder and milk to the other. Stir until well incorporated.
Using two dessert spoons, spoon both mixtures into the cupcake cakes.
Use a cocktail stick to swirl the batters together.
Bake in the centre of the oven for 20-25 minutes.
Leave on wire rack to cool completely.
To make the frosting, melt the chocolate in a heatproof bowl suspended over a pan of barely simmering water. Cool.
Mix together the butter, peanut butter, icing sugar and milk until light and fluffy.
Remove 1/3 of the frosting mixture and add the melted, cooled chocolate. Stir well, adding a little extra milk if needed to reach the desired consistency.
Place the frostings in a dual frosting piping bag fitted with a large star nozzle.
Pipe and decorate as desired.
Calories: 633kcal | Carbohydrates: 78g | Protein: 7g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 99mg | Sodium: 121mg | Potassium: 170mg | Fiber: 2g | Sugar: 64g | Vitamin A: 785IU | Calcium: 31mg | Iron: 1.4mg