Ingredients
- 125g unsalted butter, softened
- 125g caster sugar
- ¾tsp vanilla extract
- 2 large free-range eggs, lightly beaten
- 100g plain four
- 50g cocoa powder
- 1tsp baking powder
- 4tbsp milk
- For The Meringue Buttercream:
- 3 large free-range egg whites
- 185g caster sugar
- a pinch of salt
- 200g unsalted butter, at just room temperature
- 50g smooth peanut butter
- ¾tsp vanilla extract
- 50g roasted salted peanuts, roughly chopped
- You Will Need:
- 12-hole cupcake tin
- 12 paper cupcake cases
- piping bag fitted with a rose or star nozzle
Instructions
- Heat the oven to 180C, gas 4. Cream the butter and sugar until light, beat in the vanilla then the eggs. Mix the four, cocoa powder and baking powder, sift into the cupcake mixture and fold until just combined. Stir in the milk, then divide between the cupcake cases and bake for 12-15 minutes.
- For the meringue buttercream, put the egg whites, sugar and salt in a heatproof bowl. Set over a pan of gently simmering water and mix until combined and warm (around 4 minutes). Remove from the heat and whisk, with an electric hand whisk or mixer, at a low speed, increasing gradually to medium-high. Continue for 8-10 minutes or until the mixture is glossy and the bowl is just warm to the touch. Combine the butter and peanut butter then add a tbsp at a time, on a medium-to-low speed, mixing well after each addition. Mix in the vanilla.
- To decorate, pipe the buttercream in swirls and sprinkle with the chopped peanuts.
