There are certain flavour combinations that just pair so well together.
Think: Ham & Cheese, Strawberries & Cream, Popcorn and Butter, Spaghetti & Meatballs.
One my faves though has got to be Chocolate (have you noticed?) & Peanut Butter. Which is why today’s Easter Cupcakes were made with that exact combo in mind.
Chocolate and Peanut Butter fans, this one’s for you!
Firstly, I have to mention that the cupcake base used here is the moistest chocolate cake you will EVER eat in your life. It’s a one bowl, no fail recipe that I found from the talented genius Robyn Stone, blogger and author behind Add A Pinch. Recipe here. I’ve made it several times as both a cake and cupcakes and can totally vouch for its (and her) awesomeness!
The super moist cupcake is then topped with a smooth and creamy peanut butter frosting, that is sweet but not too sweet thanks to the salty-ness of the peanut butter, and oh so tasty.
Sticking with the Easter theme, the frosting is then topped with the sweetest little birds nests and eggs you ever did see. Made from melted chocolate, peanut butter and crunchy fried noodles.
So easy and so delish…and so many calories.
Chocolate and Peanut Butter Easter Cupcakes
(recipe from Add A Pinch)
1 cup All Purpose Flour
1 cup granulated Sugar
1/2 cup Cocoa Powder
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 teaspoon Espresso Powder (I omit this)
1/2 cup Milk
1/4 cup Vegetable Oil
1 large Egg
1/2 teaspoon Vanilla
1/2 cup boiling water
Whisk together flour, sugar, cocoa powder, baking powder, baking soda and salt. (And espresso powder if using.)
Once combined add egg, milk, oil and vanilla.
Mix on medium speed until combined.
Add the boiling water carefully and mix for 1 minute to aerate.
Don’t be alarmed at how thin the batter appears to be. It will turn out beautifully moist!
Pour evenly into cupcake tin and bake at 160 degrees Celsius for about 20 minutes or until skewer inserted into centre comes out clean.
Peanut Butter Frosting
1 cup smooth Peanut Butter
1/2 cup softened Butter
2 cups of sifted Icing Sugar
1/2 teaspoon Vanilla
3 tablespoons of Milk added as needed
In a mixer, beat softened butter and peanut butter until smooth.
Slowly add icing sugar and when it starts to stiffen up and look grainy, add milk as needed, one tablespoon at a time.
Add vanilla and mix until smooth and creamy.
Pipe onto cooled cupcakes using a piping bag with Wilton 1M tip. (Or put frosting into a ziplock bag and snip the corner off as an alternative piping bag.)
Birds Nest Topper
200g Milk Chocolate
2-3 tablespoons of Crunchy Peanut Butter
100g bag of Fried Noodles
Melt Chocolate until smooth. Mix in peanut butter until combined.
Add fried noodles and stir until noodles are completely covered with the chocolate mixture.
Spray and line a mini muffin tin with glad wrap/ cling film.
Fill each hole with the mixture and add speckled Easter eggs to each.
Leave in fridge to set for 30 minutes and simply pull on the wrap to pop out the nests. Add nests on top of frosting.
Eat! Happy Easter xo