Chocolate Cupcakes

Chocolate cupcakes


For the cake

75g of cake flour

50 of cocoa powder

125g of sugar

125g of salt butter

2 XL free range eggs

1 tsb (5ml) baking powder

½ tsp (2.5ml) bicarbonate of soda

Small pinch of salt

1 tsp (5ml) vanilla essence

2 tbsp milk


For the icing

170g of full fat cream cheese

½ cup of Yum Yum Crunchy Peanut Butter

1 ½ cups of Selati icing sugar

1 tsp (5ml) vanilla extract

½ cup of roasted peanuts, roughly chopped


Cooking Instructions

Preheat the oven to 180 degrees C.

Place 12 cupcake papers into a cupcake tin

Place all the ingredients except the milk into a food processor and pulse to mix

Add the milk slowly and process for another minute or until smooth

Spoon the batter equally into the cupcake papers and bake for 18 to 20 minutes

Remove the cupcakes and cool on a wire rack


To make the icing, beat the cream cheese and Yum Yum Peanut Butter until soft

Sift in the icing sugar and beat until combined

Stir in the vanilla extract

Fill a piping bag with the icing and pipe on top of the cupcakes

Decorate with chopped peanuts and different sprinkles!


For a quick fix you can store bought cup-cakes or cupcake pre-mix.