Chocolate Cupcakes with Peanut Butter & Chocolate Buttercream

Peanut Butter Frosting

These babies were a hit at a recent bake sale I organised for my workplace, to raise funds for the Typhoon Yolanda/Haiyan appeal (through Philippine Red Cross). Thank you so much everyone for your generosity – you are truly inspiring!

Sweet, salty, peanut-buttery goodness with some dark, dark chocolate.

What do you know – you can have your (cup)cake, and help the lives of the survivors of the typhoon.

Hope you all had a fantastic, productive, helpful weekend!

For a list of some charity fundraising events in and around Sydney, go to the Haiyan Relief Effort website here: http://haiyanreliefeffort.tumblr.com/fundraising

Chocolate cupcakes with peanut butter and chocolate buttercream
Adapted from Bakerella’s Chocolate Peanut Butter Cupcakes

Makes approximately 16 cupcakes

Cupcake:1 1/2 cups plain flour
2/3 cup cocoa powder
1/2 tsp baking powder
1 tsp baking soda
1 cup white sugar
1 tsp salt
2 eggs
1 tsp vanilla extract
2/3 cup vegetable oil
2/3 cup milk
2/3 cup boiling water

  1. Pre-heat oven to 175 deg C. Line a baking tray with muffin liners.
  2. In a bowl, mix eggs, oil, milk, sugar and vanilla. Mix well.
  3. Add the flour, baking powder, baking soda, salt and cocoa powder. Mix well.
  4. Add the water from a recently boiled kettle and mix well. The mix will be very watery.
  5. Divide evenly on to the cupcake liners.
  6. Bake for 20 minutes. Cool in a rack.
  7. Ice with prepared peanut butter and chocolate buttercream (I put 2 buttercream in 1 piping bag to create a 2 tone effect).
  8. Top with a chocolate chip cookie!

Peanut butter buttercream:
1/2 cup peanut butter (smooth)
125g butter, softened
4 tbsp icing sugar

  1. In mixer, mix the peanut butter until soft. Add the butter and mix to combine.
  2. Add the icing sugar, 1 tbsp at a time.
  3. Refrigerate for 20 minutes before piping on to prepared cupcakes.

Chocolate buttercream:
2 tbsp cocoa powder
125g butter, softened
4 tbsp icing sugar

  1. In mixer, cream the butter until soft.
  2. Add the icing sugar, 1 tbsp at a time.
  3. Add the cocoa powder, 1 tbsp at a time.
  4. Refrigerate for 20 minutes before piping on to prepared cupcakes.

For more information about where to donate:

The Peter Project 2 http://www.nvcfoundation-ph.org/projects/the-peter-project/

Philippine Red Cross http://www.redcross.org.ph/

Save the Children https://donate.savethechildren.org.au/typhoon

Haiyan Relief Effort http://haiyanreliefeffort.tumblr.com/

 

 

Comments (2)

  1. Helen (Grab Your Fork)

    These look and sound incredible. And props for your fundraising efforts. You guys are awesome.

  2. Tina @ bitemeshowme

    a perfect flavour combo you cannot go wrong by. These look amazing!!! Well done for fundraising – it’s really admiring x

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