Today i am going to be sharing my new favourite recipe with you. This one was a complete experiment the first time that i made these but they are incredible. So light and fluffy and just so yummy. So, i thought that i would spread the joy and share this incredible recipe with you. So, letsa go.
What You Will Need:
70-80g of Cadburys Cocoa Powder (depending on how rich you want it)
4-5 tablespoons of boiling water
175g unsalted butter (softened)
175g Caster Sugar
120g Self-Raising Flour
1 teaspoon of Baking Powder
For The Butter cream Icing:
250g Unsalted Butter, Softened
500g Icing Sugar
A Splash of Milk
300g Peanut Butter
2 Cadbury Flakes (for decoration)
How to Make:
- First, preheat your oven to 200 degrees c or gas mark 6 and line a cupcake tray with cases. (this recipe will make 12 big American depth cupcakes, or 24 little ones)
- Now, sift your cocoa into a large bowl and add your boiling water a little at a time. Mix it between each spoonful. You want your chocolate/water mixture to look like thick syrup. (you can add more water if needed)
- Next sift in all your dry ingredients. First your sugar, then flour and finally your baking powder. Mix this on a low speed for a couple of minutes.
- Once mixed you need to add your butter. Again, mix this on a low speed for a few minutes. It will resemble wet breadcrumbs, if that makes sense.
- Now come the more complicated bit, you need to separate your eggs. You can do this with the old shell method (crack the egg that move the yoke between the two halves repeatedly), but for a much easier job i suggest buying an egg separator. These little things are like £2 and all you do is crake the egg into it and it does all the work for you. You just gotta hold it.
- Next, add you egg yolks to the bowl and leave mixing on a low speed while you do the next bit. (you may want to add a splash of milk to make it slightly thinner, but only a splash)
- Place your egg whites in a large, very clean and dry mixing bowl (i suggest glass since it is easier to see how clean it is) and with an eclectic whisk, beat them. They will do all white and fluffy and look a bit like shaving foam. This will take around 2-5 minutes. (you can do this by hand but it takes about 10 times as long)
- Now you need to gently fold your whites into your batter. And i do mean gently. If you mix it or beat it you will lose all of the air that you just put into your eggs and you cake will go all heavy. This will take a couple of minutes. You won’t feel as if you are incorporating it at first, but just keep gently folding until it is all combined.
- Next you need to spoon your mixture into the cases. They need to be about two thirds full, so they have room to rise. (If you are doing big cupcakes like i did, try using one of the mechanical ice-cream scoop things. One scoop is generally the perfect amount)
- Now it’s time to bake them. Pop them in the oven for about 10-15 minutes and then check them every 5 until they are risen and springy to the touch (you can also check them with a cake skewer if you desire)
- Leave them to cool completely.
- Once they are cooled it is time to get on with the butter icing. First add your butter to your mixer and beat it on a high speed until it is pale and fluffy (this will take about 5-10 minutes)
- Next gradually add you’re icing sugar, beating gently between each addition.
- Once all your sugar has been added, add a splash of milk to soften the mixture. Leave this beating for a couple of minutes (it will just get softer and fluffier)
- Now it is time to add your peanut butter. (i say 300g but i usually just use the whole jar which is 340g, but that is just because i cba to weigh it lol)
- Add it one spoonful at a time, mixing it the whole time. It will go this lovely caramel colour. (you may need to add a little bit more milk if your mixture is too thick. You need to be able to pipe that shit lol)
- Now to the decoration. Fill a piping bag with your butter cream and spiral it on top of each of your cakes. You can add as much or as little as you like. This recipe allows for a lot (i love this icing) but you can use less (this butter icing will keep in a freezer for about 2 weeks so if you don’t use it all you can freeze it and save it for another batch). You can do any design you wish. I tend to just use a basic star nozzle and go from the inside out. I do this twice to get some height.
- Finally, crumble your flakes over the cupcakes to give them a little chocolate-ly sprinkling. And there you go. Supper light and fluffy cupcakes.
And that’s it. I love this recipe so much. It is just brilliant. These honestly just disappear. I don’t think that i have ever had such light and fluffy chocolate cakes before. I am defo going to be making these into an actual cake at some point. I love them and so does everyone else that has tried them.
If you do like peanut butter (or are allergic to nuts) you can substitute it. I have also tried this recipe with chocolate spread or nutella and both worked just as well. I will be trying a few more soon such as caramel, bounty chocolate spread (which fyi, is incredible) and a few others. Basically if it is spreadable and kind of buttery, it should work.
I am considering doing a sort of collection of my favourite butter cream recipes at some point. If this is something you are interested in let me know in the comments and i will make it happen. I hope that you love this recipe as much as i do. If you recreate these i would love to see the results. Either tag me on social media or use #efrcupcakes . i love you all and i will see you all again very soon.