Picture a Reese's peanut butter cup combined with rich chocolate cake, and you've got these irresistible chocolate peanut butter cupcakes! Made with a super moist chocolate cupcake base and topped ...

Preheat the oven to 180°C (350°F/gas mark 4). Line 18 flat-bottomed cake tray holes with paper cases. 2. Beat the butter and sugar together in a bowl with electric beaters until light and creamy. Beat ...

It’s Satisfying – The richness of the moist chocolate cupcakes and the creamy peanut butter frosting ensure that a little goes a long away.This is a great recipe for satisfying all your ...

Mix the icing sugar into the Stork and peanut butter, using your Kenwood kMix Hand Mixer with beaters attached. Whisk well to incorporate some air To finish the cupcakes, place the frosting into the ...

For the filling, process the cream cheese, eggs and egg yolks, sugar, soured cream and peanut butter in a food processor, whizzing to a smooth mixture. Pour and scrape the filling mixture into the ...

for serving For the peanut butter filling: 4 T butter, melted 65 g icing sugar 190 g peanut butter Salt, a pinch 1⁄2 t vanilla extract Preheat the oven to 180°C and grease a 30 cm oval ovenproof dish ...

Stir in the coconut milk and peanut butter. Half-fill the coconut milk tin with water and add to the pan. Bring to the boil, then cover with a lid and cook over a medium heat for 7 minutes ...