You know me, lover of anything involving the dynamic duo of peanut butter and chocolate. I saw a photo of Nutella centred cupcakes and I realised that I wanted that – but with peanut butter. So I used a recipe for mud cake that I’ve tweaked from its original form that I got way back when I was in school and then I just simply put some peanut butter in the middle. You can use whatever mud cake recipe you like, but here’s how I did it!
What You’ll Need:
200g of butter or margarine
250g cooking chocolate (dark is best, but whatever you have!)
¼ cup hot water
¼ cup cocoa powder
½ a tablespoon of instant coffee
A dash of vanilla extract
1 cup of castor sugar
¾ cup self-raising flour
(For the peanut butter filling and decoration)
1 cup Smooth Peanut butter
1 cup Icing sugar
1 tablespoon of butter or margarine
Preheat your oven to 160°C and get all your cupcake tins ready. This recipe makes exactly 12 so you’ll probably only need one.
For the peanut butter filling combined the peanut butter and butter with the icing sugar and just stir until it’s all combined. You should be able to roll the mixture into balls. The reason you should do this first is because once you’ve rolled them all up, you put them on trays and then put them into the freezer while you prepare the rest. You’ll have a lot of the mixture left over but don’t throw it out! You’ll need it later!
Grab a big glass bowl and put some water in a saucepan to boil. Put the glass bowl on top of it and place the butter, chocolate and hot water inside. Stir it gently and keep stirring until absolutely everything is melted and it’s a nice consistency. It takes quite a while. Alternatively you could do this in the microwave but the chances of you burning it are much higher, but go on you dare devil; live life on the edge!
Take it off the heat once it’s combined and add the cocoa powder and the coffee. Once that’s all stirred in, add the vanilla, caster sugar and the eggs (which you should lightly beat with a fork before you put them in!) Then add in the flour – you should probably sift it but I never do and I’ve never killed anyone. It should look like this ^^ when you’re done.
After this, just pour the mixture into the cases. Once each case is filled, place a peanut butter ball on the top of the cup cake and then push it down into the mixture. Make sure it’s completely covered over the top by the cupcake mixture. I did this by just dragging the mixture across with a spoon.
Then chuck the cakes into the oven for about 20 minutes or so. When they’re done, let them cool completely. While you do that – let’s sort out the decoration.
Grab some more icing sugar and mix it in with the leftover peanut butter mixture. You want it to be almost fondant-like by the time you’re finished with it. Sorry that I don’t have any pictures of this but I winged it, so you can probably work it out! Once you’ve got that done, put it on a board and roll it out – not too thin, you want it to be about 5mm thick. Then get a cookie cutter and cut out shapes from it – then just place them on the completely cool cupcakes and BAM you have a lovely peanut butter centred chocolate mud cake.