Peanut butter cupcakes

Peanut butter cupcakes


  • 200g (7.05 oz) plain flour
  • 200g (7.05 oz) caster sugar
  • 4 tbsp cocoa powder
  • 1 tsp salt
  • 5 tbsp vegetable oil
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla extract
  • 1 tsp white wine vinegar
  • 250ml (8.8 fl oz) water
  • 125g (4.4 oz) icing sugar
  • 250g (8.8 oz) smooth peanut butter
  • 2 tbsp almond milk
  • A handful of peanut
  • 40g (1.4 oz) dark chocolate


  1. Pre-heat the fan oven to 180*C.
  2. Put all the cupcake ingredients into a food processor and whizz them together into a thick, creamy mixture.

  3. Carefully pour equal amounts of the cake mixture into a muffin tin (lined with cupcake cases). Put the tin in the oven and bake the cupcakes at 180℃ for 45 minutes.

  4. Whilst the cupcakes are baking, sieve the icing sugar into a mixing bowl, add the peanut butter and almond milk and stir everything together until the mixture is the same consistency as buttercream. Transfer the icing into a piping bag with a decorative nozzle attached.

  5. Take the cupcakes out of the oven and let them cool down to room temperature. Take the cupcakes out of the muffin tin and put them on a tray. Pipe the icing on to the cupcakes in a swirling, decorative fashion.

  6. Crush a few peanuts and grate some chocolate, then sprinkle it all on top of the icing to make your cupcakes look fantastic!


Preparation time: 45 mins

Makes: 12 cupcakes

Nutrition: n/a


Get creative with your decorating your cupcakes by using different decorations.

  • Recipe courtesy of Bosh
  • For more great recipes see Yours Magazine out every fortnight, on a Tuesday.