So the obsession continues! Peanut Butter Cup cakes... the richest cupcake I've ever tasted and I have a very high threshold for sugar. These cupcakes are the updated and variation on the Mr Hershey cupcakes that I blogged about last year. They are a moist chocolate sponge topped with a gooey peanut butter icing. I used around equal parts of icing sugar to peanut butter. Ina Garten used this method for her peanut butter muffins. I added about three or four tablespoons of whole milk to smooth the icing out. Then topped with miniature Reese's Peanut Butter Cups. The first time I made them I used crunchy peanut butter in the cake mix. They smelled absolutely divine as they baked, however was a hindrance to the cake once baked as it seemed to dry it out.
That being said, they were beautiful. Rich but delicious. Definitely not for the faint hearted! My friend Gemma said that they tasted and had texture like a Snickers bar. I can definitely tell what she means.
These are the Peanut Butter Cup cakes I made for my amazing sister. She got a new job after a long time trying to better herself. Karma finally was on her side! Aside from the fact that she deserved a break and was perfect for the role.
I made a banana loaf cake today Mary Berry style and look what I did... piled on the peanut butter! I think I need to be sponsored by the stuff!
Finally, here's a topical picture for this blog post. I bought this last year in Selfridge's in Birmingham. It was like I'd struck gold, I just had to have it!