Double chocolate and peanut butter cup cakes with chocolate icing

Makes approx. 20. These are really tasty and little ones will love helping to bash the chocolate into chunks and make the cake mix. They make a great alternative to the usual fairy cakes.


For the cake

125g butter or margarine

125g caster sugar

2 eggs

2 tblsps crunchy peanut butter

125g self-raising flour

1/2 tsp baking powder

2 tblsps cocoa powder

3 tblsps milk

75g dark chocolate

For the icing

60g good dark chocolate

60g butter or margarine

90g icing sugar

Glace cherries


First make the cake

1) Cream together the butter and sugar until light and fluffy using an electric whisk.

2)Add the eggs and beat until thoroughly mixed.

3)Mix in the peanut butter.

4)Sift the flour, baking powder and cocoa powder then add to the mixture and whisk until mixed.

5) The mixture should have reached a dropping consistency. When you drop a teaspoon of it back into the bowl, it shouldn’t be runny but should drop easily from the spoon. It should be thick and unctuous. If it is too thick, add a little of the milk, if it is too thin add a little flour.

6)Place the dark chocolate in a plastic bag and smash with a rolling pin until it is all broken up into small chunks. Stir it into the mixture.

7)Pre-heat oven to 180 degrees Celsius. Line a 12 hole cake tin with paper cups. Place 2 teaspoons of the mixture in each paper cup and bake for 15-20 min until soft and springy to the touch. Take out of the tin and cool on a wire rack.

Now make the icing

1)Break the chocolate into pieces, put it in a heat proof bowl and zap it in the microwave for 30 seconds. Stir until evenly melted. If necessary, zap for another 10 seconds and stir again.

2)Cream together butter and icing sugar until light.

3)Add melted chocolate and beat again. Use the icing whilst still warm as it will set once cooled.

4)Using 2 teaspoons spoon the icing onto the cakes and swirl. Add a glace cherry to each cake.


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