Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
THESE chocolate peanut butter cupcakes are really easy to whip up last minute, and only take about 20 minutes to make. The icing is really creamy and has to do with the peanut butter icing. They should look a delicious golden colour and the chocolate cupcakes are deliciously dark and indulgent.
110g unsalted butter
350g caster sugar
200g plain flour
60g cocoa powder
120g pot lemon yoghurt
2 tsp. vanilla extract
½ tsp. salt
For the icing
450g peanut butter
200g icing sugar
1 tbsp. vanilla extract
Using an electric mixer cream the butter and sugar until it is light and fluffy, about 6 minutes. Add the vanilla and then switch off the mixer.
Add the eggs one at a time, beating well before adding the next one.
Mix together the sugar, flour, cocoa powder and salt in a bowl. Whisk the butter and yoghurt together in a jug and set aside. Add the dry mixture one tablespoon at a time to the mixer on low speed, slowly incorporating the dry mix into the whipped egg mixture. When all mixed add the milk and yoghurt mixture and mix until creamy and smooth.
Prepare a 24 hole cupcake tin with cooking spray and then line each hole with a paper cupcake liner. Divide the mix between the 24 cupcake liners and tap the tray on a work surface to settle the mix.
Place in a preheated oven at 190oC for 15 minutes then remove and cool the cupcakes on a wire rack.
Meanwhile, make the icing. Cream the butter, peanut butter and vanilla in an electric mixer until smooth. Add the cream and icing sugar and beat until light and fluffy, remembering to scrape down the sides of the bowl so that everything is mixed well with no lumps.
Place the icing in an icing bag fitted with a star nozzle. When the cupcakes are cool, pipe the top of each cupcake with the icing and decorate with some chocolate curls.