Recipe: Peanut Butter Chocolate Chip Salted Caramel Cupcakes

Recipe: Peanut Butter Chocolate Chip Salted Caramel Cupcakes

Even better than Snickers

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Annika Eats  Annika Eats  on 10 Sep '17

Originally, I made these babies during Christmas and they were a hit. I absolutely loved the flavours together, so much so that the cupcakes actually tasted like Snickers were in the batter (I personally love the combination of chocolate and peanut butter). The addition of salted caramel is just the icing on the cake, literally.


This recipe is super easy to make, but I won‘t lie – a lot of ingredients and components are needed. The cupcakes can be prepped and assembled later. And ever since Christmas, I‘ve made these babies over 10 times.


Chocolate chip batter


Peanut butter filling


Salted Caramel


Ingredients:

Muffins:

  • 175g plain flour
  • 75g cocoa powder
  • 2 tsp baking powder
  • pinch of salt
  • 125g unsalted butter
  • 100g brown sugar
  • 75g caster sugar
  • 2 eggs
  • 180mL milk
  • ½ tsp coffee powder
  • handful chocolate chips

Peanut butter filling:

  • 4 tbsp peanut butter
  • 2 tsp unsalted butter
  • 4 tbsp whipping cream
  • 4 tsp icing sugar

Salted caramel sauce:

  • 100g caster sugar
  • 25g unsalted butter
  • 50mL whipping cream
  • 1 tsp sea salt


Method:

Muffins:

  1. Preheat oven to 180°C and sift together the flour, cocoa powder, baking powder and salt. Set aside.
  2. Cream the butter, add the sugars and cream until pale and fluffy. Add in the eggs one at a time and mix until combined.
  3. In a saucepan, warm the milk and add the coffee powder; stir until dissolved.
  4. Using a spatula, fold the dry ingredients, chocolate chips and wet ingredients into the cream mixture until combined, but don’t overmix.

Peanut butter filling:

  1. Mix all the ingredients in a bowl until combined, transfer to a piping bag and set aside.

To assemble:

  1. In a lined muffin tray, spoon the muffin batter into each case until halfway full, then pipe in a dollop of the peanut butter mixture and spoon over some more muffin batter, making sure not to overfill the cases.
  2. Bake for 15–16 mins, or until the muffins have risen and are cracked at the top.

Salted caramel sauce:

  1. While the muffins are baking, make the sauce. In a saucepan, add the sugar and let it melt on low heat until it becomes dark brown.
  2. Add the butter and let it sizzle, then add the cream and let it boil and bubble. Take off the heat, add the salt and leave to cool for at least 1 hour. Spoon the sauce over the muffins before eating.


Happy Days

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Annika Eats

Annika Eats

Live and Breathe all things food. Salt and Sugar are my air and water. Cant live without either.

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