Easy chocolate and peanut butter cupcakes

We all hanker after that one fail-safe recipe for when you need something sweet and cake-y in a hurry – and we think this chocolate and peanut butter cupcake recipe by Mogau Seshoene, aka the Lazy Makoti, is just perfect. Made using mostly pantry staples (quite a few of which are on promo now at Woolies!), they’re easy, budget-friendly and truly delicious.

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Ingredients:

  • 1 cup cocoa
  • 2 cups cake flour
  • 1 cup sugar
  • 2 t bicarbonate of soda
  • 1 t baking powder
  • Pinch of salt
  • 2 eggs
  • 1 cup warm water
  • 1 cup buttermilk or amasi
  • ½ cup canola oil
  • 1 t vanilla essence
For the icing:
  • 2 cups peanut butter
  • 1 cup icing sugar
  • 80 g butter at room temperature
  • A splash of milk to loosen if necessary

Method:

  1. Preheat oven to 180°C and line cupcake trays with cupcake liners.
  2. Sift the cocoa, flour, sugar, baking soda, baking powder and salt into a bowl.
  3. Add the eggs, water, buttermilk, oil and vanilla essence to a bowl and mix with a hand mixer or an electric beater till combined.
  4. Add the wet ingredients to the dry ingredients and stir to combine.
  5. Using a ⅓ cup measure, scoop the mixture into prepared cupcake trays.
  6. Bake for 18-20 minutes. To test if ready, prick cupcake with a toothpick and if it comes out clean, the cupcakes are ready. Cool for at least 30 minutes before icing.

To serve:

  1. 2-3 chocolate Ripple bars, broken into sprinkles (optional)
  2. Combine all the icing ingredients and beat to a smooth consistency. Pour the mixture into a piping bag and ice the cooled cupcakes. Top with a crumbling of chocolate Ripple bars and enjoy!

(Makes 12 big cupcakes)

Find out more about all the products on promo (lower prices for three months - guaranteed) at Woolworths.

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