Today I’m going to share a recipe with you that elicited the following comments from my work peeps.
That cupcake blew my mind.
Wow, these are good!
These are the best things you’ve ever baked!
High praise indeed, especially from my often used
guinea pigs taste testers. I have to admit that I would have to agree with them on the recipe below, as the cakes that were produced were out of this world and the flavour combination is my new favourite. Hence the use of the word REVELATION. Honestly, I can’t believe how utterly amazing these cakes are – new favourite baked item I think! So anyway, back to today’s post.
As previously mentioned Sunday was World Baking Day which, for two super keen bakers, was the perfect excuse for us to get into the kitchen and make something scrumptious. We mentioned in this recent post that we were going to make a Treacle Tart as well as the most amazing looking Peanut Butter and Chocolate Cake and we did just that. And the results – pretty darn good I think! I will leave Lau to talk through her delicious Treacle Tart and I will instead share the sensational Peanut Butter and Chocolate Cake with you all.
Before we start I have a small admission to make – I didn’t follow the recipe on the World Baking Day site exactly, which I think is technically cheating. The logic behind this was two-fold, firstly I didn’t think a layered cake would be easily transportable when it came to sharing the cake with work peeps (cupcakes were definitely in order). The second change that I made, which made sound Fiona logic, was to remove the toffee chocolate sauce from the top of the cakes as I felt that on small cupcakes this might be a bit too sickly – I think I made the right call to be honest as the icing to cake ratio is pretty much perfect on my cakey morsels.
So down to the real business, how to make them! If you want to make the original layered cake version, which let’s be honest looks pretty darn impressive then you can find that here. If you want to do my version, then read on…
- 525g plain flour
- 4.5tsp baking powder
- 1.5tsp bicarbonate of soda
- 225g margarine
- 150g peanut butter
- 525g caster sugar
- 6 eggs (lightly beaten)
- 1.5tsp vanilla extract
- 1.5 cups buttermilk
- 187g chocolate chips
For the peanut butter frosting
- 1/4 cup margarine
- 2 cups icing sugar
- 125g cream cheese
- 0.5tsp vanilla essence
- pinch of salt
- 1.5tbsp peanut butter
For the cake:
- Start by setting the oven to 180°C and preparing your cupcake cases – the mixture makes 40 cakes (yes seriously)!
- In a large bowl, sift together the flour, baking powder and bicarbonate of soda.
- In a new bowl (make sure it’s the biggest one you own as there will be a LOT of cake batter to fit in!) use an electric mixer to cream the margarine, peanut butter and sugar together until light and fluffy.
- Next slowly add the eggs to the margarine mixture a bit at a time. Make sure you mix well before adding the next lot of eggs in.
- Then add the vanilla and mix well.
- Add the dry ingredients and buttermilk to the cake mixture a bit at a time and alternating between the two.
- Once smooth fold the chocolate chips into the mixture. Spoon the mixture into the cupcake cases, ensuring that you only fill them half full (VERY IMPORTANT to ensure they don’t overflow – not that I’m talking from experience of course :P)
- Bake for 30 minutes and until a skewer comes out clean. Move onto a wire rack to cool completely.
For the icing:
- Cream the margarine and sugar together with a wooden spoon until light and fluffy.
- Add the cream cheese, vanilla, salt and peanut butter and mix until combined.
- Spread on to the cakes once the cakes have completely cooled.
- Enjoy and wonder at the fact that you’ve never tried this flavour combo before.
Fingers crossed you like them as much as we do….
– Fi xx