Peanut Butter Choco-Cupcakes

Recipe by
Total Time:
1.15 Hours
Serves:1
Nutrition facts:

310 calories, 9 grams fat

Technique: Pan-fried Recipe
Difficulty: Medium

Cupcakes, say Chef Brar, is a great bet to all your sweet tooth cravings and can be made decadent too. How here's a recipe that uses the all favourite rich chocolate syrup from Hershey

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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Ingredients

  • • Refined flour 110 gm

  • • Baking Powder ¼ tsp
  • • Butter 110 gm
  • • Sugar 70 gm
  • • Eggs 2 nos.
  • • Vanilla Essence 1 tsp

    • Peanut butter (smooth) 1 ½ tbsp

  • • HERSHEY'S Chocolate Flavoured Syrup 3 tbsp

    For Icing

    • Butter 50 gm

  • • Icing Sugar 100 gm
  • • Peanut Butter ½ tbsp

    • Sea salt ¼ tsp

  • • HERSHEY'S Caramel Flavoured Syrup 1 tbsp
  • • Caramelized peanuts to garnish 30gm peanut & 50gm sugar (optional)

     

How to Make Peanut Butter Choco-Cupcakes

  • • Preheat oven to 160 degrees Celsius for 10 mins.

    • In a bowl, mix flour and baking powder and keep aside

    • Cream the butter and sugar. Then, add eggs.

    • Add the vanilla essence and then the flour mixture and blend to form a batter

    For the filling

    • Mix the peanut butter and HERSHEY'S Chocolate Flavoured Syrup and put it in a piping bag.

    • Pour batter into lined muffin tray. After this, in the center pipe the filling and bake it at 160 degree Celsius for 25-30 mins.

    • Insert a toothpick into the cupcake. If it comes out clean, it’s baked.

    For the Icing

    • Mix all the icing ingredients together till smooth

    • Put it in a piping bag with a star nozzle

    • Pipe it on the cooled cupcakes and add caramelized peanuts on top for some crunch

     

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