Baking Mondays - Chocolate Peanut Butter Cupcakes

This week I wanted to try another chocolate cake recipe out and instead of a chocolate frosting I was in the mood for peanut butter flavoured swiss meringue butter cream (SMBC). Can I just say yum! These were great and I will definitely make them again.

Chocolate Cupcakes from Confetti Cakes for Kids by Elisa Strauss
Makes 12 cupcakes

6 ounces plain flour
2 ounces cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 ounces sour cream
1 tsp vanilla extract
4 ounces unsalted butter
7 ounces caster sugar
1 egg
5 ounces strong prepared coffee

1. Preheat the oven to 180 degrees celsius and line a 12-hole muffin tray with cupcake liners.
2. In a large bowl, sift together the flour, cocoa, baking powder, baking soda and salt.
3. In a separate bowl, combine the sour cream and vanilla extract.
4. In a bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until smooth.
5. Set the mixer to low speed add the egg and then scrape down the sides.
6. Alternately add the flour and sour cream mixtures to the butter mixture in 2 batches, starting and ending with the flour mixture. Scrape down the bowl after each addition.
7. Gradually pour in the coffee. Scrape down the bowl and beat until combined.
8. Divide batter among the muffin holes and bake in oven for 20-25 minutes.

Peanut Butter Swiss Meringue Buttercream

Follow the recipe for almond SMBC but put in 1 tablespoon of vanilla extract, omit the almond essence and add 4 tablespoons of peanut butter instead.

The ratings?

Me - 9/10 - loved these!! Just need to perfect the baking time once I have an oven that can hold a steady temperature.
Mat - 9/10 - top stuff - SMBC was sensational!