I love chocolate cakes. I love peanut butter. What better cupcake can one find than both put together. I found this recipe on Baking Bites and literally spent the whole week looking forward to bake this. My wait turned out to be worthwhile when my cupcakes turned out so incredibly well. The best part of the cupcake is the gooey peanut butter right at the heart of it.
The cake is so rich that an icing is just not needed and that makes it even easier to make.
- 1 1/2 cups all purpose flour (maida)
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/3 cups granulated white sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tbs warm water
- 3 tsp instant coffee powder
- 1 tsp vanilla essence
- 12 tbs peanut butter
Serves 12 Cupcakes
- Preheat the oven to 180C for ten minutes.
- Line the cupcake tray with liners.
- In a large bowl, sift all purpose flour, baking powder and salt.
- In a separate bowl, whisk together the eggs, sugar and vegetable oil.
- Take a small bowl. Stir the coffee powder in the warm water with the vanilla essence. Add this to the egg-sugar mixture.
- Pour the egg-sugar mixture into the flour mixture in three portions whisking until its completely combined.
- Take one tbs of the cake batter and place it right at the center of each cup, pressing down gently.
- Scoop a tbs of peanut butter and drop it over the first layer of cake batter.
- Top the peanut butter with the remaining cake batter such that the peanut butter is fully covered.
- See to it that the cups are 3/4th full or slightly more.
- Bake for 20 minutes until cake batter is set.
- Cool the cupcakes completely on a wire rack.