Peanut Butter KitKat Cupcakes

Peanut Butter KitKat Cupcakes // www.scarletscorchdroppers.com

Peanut Butter KitKat Cupcakes – Rich chocolate cupcakes with a creamy peanut butter centre, topped with chocolate buttercream and peanut butter KitKat bites

I can’t remember the last time I made cupcakes! I have a strange suspicion I haven’t made even a single batch this year. Obviously this is something I need to change, because few things can be better than biting into a freshly baked fluffy cupcake, topped with plenty of smooth and creamy buttercream. Make that cupcake chocolate, and of course it’s even better!

Peanut Butter KitKat Cupcakes // www.scarletscorchdroppers.comPeanut Butter KitKat Cupcakes // www.scarletscorchdroppers.com

These are delicious chocolate cupcakes. They are inspired by one of my absolute favourite chocolate bars; peanut butter KitKats. A proper treat for me is a Peanut Butter KitKat chunky. Peanut butter and wafer, surrounded by a thick layer of chocolate – heaven! They’re just the perfect sweet treat for me, as the peanut butter takes the edge away from the sugar hit. I love all things sweet and chocolatey, but if you pushed me on choosing snacks I think at heart I’m actually more of a savoury girl. I love a little bit of chocolate, but I could eat a whole family sized bags of salty crisps to myself (and feel absolutely no shame!). That’s what makes peanut butter such an ideal baking ingredient for me. Sweet, but not too sweet.

Peanut Butter KitKat Cupcakes // www.scarletscorchdroppers.com

I’ve taken inspiration from my favourite peanut butter KitKats by adding a secret centre of peanut butter to the cupcakes. The peanut butter is mixed with cream cheese and just a little bit of icing sugar. The trick to a perfect peanut butter centre is to roll your peanut butter mixture into balls and pop them into the freezer before baking the cupcakes. You don’t even need to wait for them to completely freeze, but putting them in the freezer chills them off enough to keep their shape in the hot oven.

The cupcakes topped with a big swirl of chocolate buttercream. I’ve decorated them with some peanut butter KitKat bites. which are the perfect size to sit on top of a cupcake.

Peanut Butter KitKat Cupcakes // www.scarletscorchdroppers.comPeanut Butter KitKat Cupcakes // www.scarletscorchdroppers.com

Enjoy the cupcakes!

notes//

  • The recipe is for a small batch and makes 6 cupcakes. It is very easily doubled to make 12 if you need more cupcakes.
  • The peanut butter balls in the cupcakes mean you will be filling your cupcake cases a bit fuller than you would normal have them for cupcakes, the batter will probably come up level with the top of the cases, but this is fine, they’ll still look through, although you might find they become a little misshapen as they cook. If you’re concerned about this, you can reduce the size of the peanut butter balls by half.
  • I used these Peanut Butter KitKat Bites to decorate the cupcakes.

Peanut Butter Kit Kat Cupcakes
 
Prep time
Cook time
Total time
 
Peanut Butter KitKat Cupcakes - Rich chocolate cupcakes with a creamy peanut butter centre, topped with chocolate buttercream and peanut butter KitKat bites
Author:
Recipe type: Cupcakes
Serves: 6
Ingredients
  • ---- for the filling
  • 120g smooth peanut butter
  • 35g full fat cream cheese
  • 10g icing sugar
  • ---- for the cupcakes
  • 115g stork (or you can use unsalted butter)
  • 115g caster sugar
  • 1 teaspoon vanilla extract
  • 115g self raising flour
  • 2 large eggs
  • 30g cocoa powder
  • 2 tablespoons milk
  • ---- for the buttercream
  • 130g unsalted butter
  • 200g icing sugar
  • 30g cocoa powder
  • 1 teaspoon vanilla extract
  • splash of boiling water
  • 12 peanut butter KitKat bites
Method
  1. Start by making your peanut butter filling. In a small bowl, mix together the peanut butter, cream cheese and icing sugar until smooth and well combined.
  2. Divide the mixture into six roughly teaspoon sized amounts, and roll into six balls. They should be a little smaller than golf balls, or about the size of a Fererro Rocher chocolate.
  3. Next, make your cupcake batter. Preheat the oven to 180C/ 160C fan/ 350F, and fill a muffin tray with 6 paper cases.
  4. Cream together the butter, sugar and vanilla extract until light and fluffy.
  5. Add the self raising flour, eggs, cocoa powder and milk and beat until the mixture is a smooth and droppable consistency. If the mixture feels a bit stiff, add a little more milk.
  6. Half fill your cupcake cases with the batter. Take your peanut butter balls out the freezer, and push them into the batter. Don't worry if they're not frozen solid, as long as they're well chilled they'll hold together in the cupcakes. Top with the remaining batter to just cover the peanut butter balls.
  7. Bake in your preheated oven for about 20 minutes, or until well risen, firm to the touch, and an inserted skewer comes out clean.
  8. Transfer to a wire rack and cool completely.
  9. While the cupcakes cool, make the butter cream. Beat the butter until its smooth and creamy. Sift in the icing sugar and cocoa powder, and add the vanilla extract. Beat the icing until it's light and well combined. Add a splash of hot water and give it a final beat to bring it all together.
  10. Pipe onto your cooled cupcakes. Top each one with two peanut butter KitKat bites.

 

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