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.
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
- 2 cups peanut butter
- 1 cup icing sugar
- 80 g butter at room temperature
- A splash of milk to loosen if necessary
Method:
- Preheat oven to 180°C and line cupcake trays with cupcake liners.
- Sift the cocoa, flour, sugar, baking soda, baking powder and salt into a bowl.
- Add the eggs, water, buttermilk, oil and vanilla essence to a bowl and mix with a hand mixer or an electric beater till combined.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Using a ⅓ cup measure, scoop the mixture into prepared cupcake trays.
- 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:
- 2-3 chocolate Ripple bars, broken into sprinkles (optional)
- 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.