I am obsessed with the combination of chocolate, peanut butter and caramel 😍 Last time I made ice-cream with that flavour, today it was time for cupcakes 😁
Before I go on, I must admit, I made a mistake in the baking time, so my cupcakes didnt have a molten centre 😥 But they were really moist and even fudgy 😍 I’ll adjust the time in the recipe below.
Initially I didnt think of drizzling the caramel, so they looked like this:
But I couldnt resist when I remembered that I still had some homemade caramel sauce 😝
How about enjoy it with a glass of cold milk?
It’s so good Alhamdulillah 🙂
If I received a box of these cupcakes, it would really make my day.
Here’s how we made it…
For the cupcakes (makes about 12-14)
1 1/3 cups plain flour
3/4 cup cocoa
1 cup sugar
2 tsp baking powder
pinch of salt
1/2 cup oil
1/2 cup evaporated milk
1/2 cup water
For the frosting (frosts about 24 cupcakes)
250g cream cheese
50g unsalted butter
3/4 cup peanut butter
3 cups icing sugar
1 1/2 tsp vanilla
Drizzle: caramel sauce. You could even do chocolate sauce or nutella 🙂
In a large bowl, mix all the dry ingredients for the cupcake, then add in all the wet ones. Mix till smooth…couldn’t be easier.
Fill cupcake liners about 2/3 or 3/4 full, depending how big you like them.
Bake at 180 degrees for 8-9 minutes, the centre should still be wobbly when you take them out. Cool completely, then frost with peanut butter frosting and drizzle with caramel sauce. Make sure the sauce isnt hot, or it may melt the frosting.
For the frosting, beat the soften cream cheese and butter till fluffy and smooth. Add the peanut butter and vanilla, beat till smooth. Add in half the icing sugar at a time till fully incorporated. Spoon into
piping bag if desired and pipe onto cupcakes. This frosting holds up even in the super hot and humid climate here, temperatures go up to 34 degrees here 🌞
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