Chocolate Cupcakes with Peanut Butter Cream & Caramel Sauce
These gourmet chocolate cupcakes with peanut butter frosting and caramel sauce are the perfect way to celebrate any occasion!
Recipe type: Cupcakes
Serves: 12 cupcakes
For the chocolate cupcakes:
  • 60g (2.1 oz) dark (semi-sweet) chocolate, chopped coarsley
  • 160ml (5.3 fl oz) water
  • 90g (3.1 oz) unsalted butter, softened
  • 1 metric cup (220g) (7.8 oz) firmly packed brown sugar
  • 2 eggs
  • 100g (3.5 oz) self-raising flour (or use a gluten-free flour blend, with 1 teaspoon GF baking powder)
  • 2 tablespoons good quality cocoa powder
  • 40g (1.4 oz) ground almonds (almond meal)
  • 180ml (6 fl oz) good-quality store-bought caramel sauce (or make your own)
  • 40g (1.4 oz) finely chopped salted peanuts
For the peanut butter cream frosting:
  • 210g (7.4 oz) smooth peanut butter
  • 185g (6.5 oz) salted butter, softened (or unsalted butter with 1/4 teaspoon salt)
  • 1-1/2 tablespoons milk
  • 200g (7 oz) icing (confectioners') sugar
For the chocolate cupcakes:
  1. Preheat oven to 170°C (340°F). Line a 12-hole standard muffin pan with paper cases.
  2. Stir chocolate and the water* together in a small saucepan over low heat until smooth.
  3. Beat butter and sugar together until smooth, then add one egg at a time, beating after each addition until well incorporated. Stir in (or beat on low speed) sifted flour and cocoa, then ground almonds and the warm chocolate mixture. Spoon mixture evenly into paper cases.
  4. Bake about 25 minutes until the cakes have risen and a skewer inserted comes out clean. Stand cakes in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
For the peanut butter cream frosting:
  1. Beat peanut butter, butter, salt (if using) and milk in a small bowl with an electric mixer until light and fluffy. Gradually beat in sifted icing sugar.
  2. Cut a deep circle into the top of cold cakes; fill each hole to the top (but not overflowing) with caramel sauce.
  3. Spoon peanut butter cream into a large piping bag fitted with a large star tip and pipe swirls over the cakes. Drizzle with remaining caramel sauce and sprinkle with nuts.
  4. Store in fridge until you serve.
*Don't be alarmed at combining chocolate and water in this step. The larger amount of water means that it doesn't seize the chocolate. The resulting mixture won't be completely smooth, but that doesn't matter in this recipe.
NB: Unfilled, un-iced cakes can be made a day ahead or frozen for up to 3 months.
Recipe by The Kiwi Cook at