Whether you have a party coming up or just feel like a bit of a treat, sometimes you just need a ridiculously decadent cupcake – and that’s where these delicious chocolate & peanut butter dipped cupcakes come in.
Wondering what these cupcakes are exactly? Imagine a moist chocolate cupcake, filled with creamy milk chocolate buttercream, topped with peanut butter Swiss meringue buttercream and dipped in milk chocolate. Yip, as well as being iced they’re dipped in chocolate!
These cupcakes are as special as they sound. The cupcake is moist and soft, the filling rich and creamy, and the icing unbelievably smooth and flavoursome. Then there’s the crisp milk chocolate shell! If you love peanut butter and chocolate, these cupcakes will definitely make you weak at the knees – it will take all your willpower not to devour each and every one.
Once iced and dipped, simply pop your finished cupcakes on your favourite cake stand (I’m obsessed with EziBuy’s clever Multifunctional Glass Stand at the moment) and enjoy with family and friends.
Makes 24 cupcakes
- 1 cup buttermilk (milk + ½ Tbsp white vinegar)
- 1 cup black coffee, cooled
- 2 cups plain flour
- ½ cup cocoa
- 1 tsp baking powder
- 2 tsp baking soda
- 1 ¾ cups sugar
- 2 eggs
- ½ cup oil
- 1 tsp vanilla essence
- 100g milk chocolate, chopped
- 50g butter, softened
- 3 cups icing sugar, sifted
- 2 Tbsp milk
- 1 cup sugar
- 4 egg whites
- 340g butter, softened and cubed
- 2 cups peanut butter
- 4 tsp vanilla essence
- 225g milk chocolate, chopped
- 1 Tbsp castor oil
- Preheat oven to 180 Degrees Celsius. Line two 12 hole cupcakes pans with cases.
- Make coffee and set aside to cool. Prepare homemade buttermilk and set aside.
- Sift dry ingredients together in a large bowl.
- Add eggs, vanilla, oil, coffee and buttermilk and mix on a low speed until combined. Mix on medium speed for about 1 minute.
- Pour into prepared cupcake cases and bake for 15-20 minutes or until a toothpick inserted comes out clean.
- Allow to cool completely before filling.
- Place butter in medium bowl and beat until creamy. Add 2 cups of icing sugar and 1 Tbsp of milk. Mix until well combined and smooth.
- Place milk chocolate in a bowl and melt in the microwave in 30 second bursts, mixing well between each. Once melted, pour into icing mixture and beat until combined.
- Add remaining icing sugar and milk (if required) and beat for 1 minute or until light and fluffy.
- Core each cupcake and fill with milk chocolate buttercream. Trim off cuts and replace tops on cupcakes.
- In a metal bowl, whisk together sugar and egg white until combined
- Place bowl over pot of simmering water, taking care that water does not touch the bowl, and carefully whisk until mixture reaches 70 degrees Celsius.
- Carefully pour mixture into the bowl of a stand mixer and whisk on medium-high until mixture is white and creamy (it’ll look like shaving cream)
- Turn mixture down to medium and add cubed butter one piece at a time, mixing well between each addition.
- Add peanut butter and vanilla and beat until smooth.
- Place buttercream in piping bag and snip the end. Pipe buttercream onto top of each cupcake.
- Place cupcakes in freezer until icing is firm to the touch, approx 20 minutes.
- Place milk chocolate in a bowl and melt in the microwave in 30 second bursts, mixing well between each. Once melted, add oil and mix until completely combined.
- Pour melted chocolate into a wide-mouthed glass. Carefully dip the icing of each cupcake in chocolate, gently tapping the cupcake on the edge of the glass to remove excess chocolate.
- Allow chocolate to set at room temperature.