As you know, I am travelling at the moment, so I thought of asking some of my favourite food blogger friends to come over and share some of their amazing creations with all of you! I told you I would leave you in great company, right? Today I am really happy to have my friend Jen from Milk and Honey here on my blog! Jen is a fantastic fellow Australian blogger and I love all her creations. She is a great cook and an AMAZING baker! Do check out her site immediately! You will be hooked! So… let me leave you in the hands of my good friend who has made something absolutely decadent for all of us! Thank you Jen!
I’m so happy to be guest posting on Manu’s Menu. When Manu asked me if I would like to provide a post for her delicious blog, I was excited. But, what to cook? I knew for sure I did not want to post anything remotely Italian. Manu is well and truly the go-to for that kind of skill and knowledge. In fact, she’s the horse’s mouth when it comes to Italian food… in a good way. So, I went to my usual fall-back position and decided to bake some cupcakes. These moist, yet light, peanut butter flavoured, chocolate studded cupcakes, finished with a swirl of marshmallow buttercream. Not a bad Plan B even if I do say so myself. I hope you enjoy them.
Thanks again for inviting me to contribute to your blog Manu.
Peanut Butter Choc Chip Cupcakes with Marshmallow Buttercream
Peanut Butter Choc Chip Cupcakes with Marshmallow Buttercream... just yum!
- 55 g 1/4 cup unsalted butter, room temperature
- 130 g 1/2 cup smooth peanut butter, plus extra for drizzling
- 210 1 cup caster sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 220 g 1 ½ cups plain (all purpose) flour
- 1 ¼ teaspoons baking powder
- 80 ml 1/3 cup buttermilk
- ½ cup dark chocolate chips
- 2/3 cup marshmallow fluff
- 125 g 1/2 cup unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 1 cup marshmallow fluff
- 1 ½ cups icing sugar powdered sugar
Preheat the oven to 180C (350F). Line a cupcake pan with 10 paper liners. Set aside.
Sift the flour and baking powder into a bowl. Set aside.
Put the butter and peanut butter into the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the eggs one at time, beating well after each addition. Add the vanilla and beat again until you have a smooth creamy mixture.
Add half the flour mixture to the butter mixture. Mix on low speed until just incorporated. Add the buttermilk and mix until just combined. Add the remaining flour mixture and mix until just incorporated. Stop the mixer, add the chocolate chips and marshmallow fluff and gently fold them into the batter with a spatula.
Divide the batter between the tins and bake for about 18 minutes, when a skewer inserted into the centre comes out clean. Leave to cool completely on a wire rack before frosting.
Put the butter into the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the marshmallow fluff and vanilla and beat for a further minute.
Turn the mixer to low speed and gradually add the icing sugar. Once fully incorporated, turn the mixer back up to medium speed and beat for 2 minutes.
Spoon the buttercream into a disposable piping bag and cut a 1 cm hole in the tip. Pipe the frosting on top of the cupcakes.
Put the extra peanut butter into a small snap lock bag. Seal the bag and put it in a cup or bowl. Pour hot water over the bag and leave for a minute to warm and soften the peanut butter to a drizzling consistency. Snip a tiny hole in one of the corners of the bag and drizzle the peanut butter over the buttercream.