Chocolate & Peanut Butter Mini Mud-cakes

Chocolate & Peanut Butter Cupcakes
These mud-cakes are moist and tasty and really easy to make.  The recipe can be doubled.  Make regular cupcakes, down-sized cupcakes or mini ones (which are called mini mud mouthfuls in our house).

Chocolate & Peanut Butter Cupcakes
The chocolate honey frosting is very mild in flavour, the honey adding a nice sweetness that is offset by the tartness of the yoghurt.  If yoghurt isn’t your thing, replace with the same quantity of cream cheese.
Chocolate & Peanut Butter Cupcakes
I have also made these with a peanut butter frosting (icing) – replace the honey with peanut butter and omit the cocoa powder (a smooth peanut butter helps when piping).  Be sure to use a good quality Peanut Butter (I have used Pic’s Really Good Peanut Butter simply because it is really really good and it is made in NZ.  And it only has peanuts in it).

Chocolate & Peanut Butter Mini Mud Cakes

60 g crunchy peanut butter
125 ml (½ cup) milk
50 g 70% dark chocolate
2 Tbsp Dutch cocoa
¾ cup raw sugar
½ tsp baking soda
125 g (½ cup) unsweetened natural yoghurt, at room temperature
1 large egg
½ tsp vanilla extract
55 g (¼ cup) unsweetened apple purée
125 g (1 cup) plain flour
¾ tsp baking powder

Preheat oven 180ºC / 350ºF.
Prepare a mini muffin tin with mini cupcake papers or use free-standing cupcake papers.
Place peanut butter, milk and chocolate to a large pot and heat very gently, stirring now and then, until the chocolate is melted.  Sift in cocoa and sugar.
Stir baking soda into yoghurt and set aside.
Whisk egg and vanilla extract into chocolate mixture.
Add yoghurt mixture and apple purée and whisk until incorporated.
Sift in flour and baking powder, whisk again until the is well combined .
Transfer the mixture into a jug with a pouring lip, then pour the batter into the cupcake papers until they are 2/3rds full.
Bake 10-12 minutes for mini cupcakes, 14 minutes for the slightly larger cupcake papers as shown in the photograph or 20 minutes for regular sized cupcakes.
Remove the cupcakes from the oven and set aside to cool for 5-10 minutes.  Removing the muffin tins (if using) and allowing the baking to cool completely on a cake rack.
Makes about 9-12 cupcakes, 16 smaller cupcakes or 24 mini cupcakes.

 Honey & Chocolate Cream Cheese Frosting (Icing)

30 g mild tasting honey
60 g traditional cream cheese, at room temperature
60 g unsweetened natural yoghurt, at room temperature
2 Tbsp Dutch cocoa
2-3 cups Icing sugar
Place honey, cream cheese & yoghurt into a bowl. Beat until smooth and well combined.  Sift in cocoa & icing sugar, and beat again until smooth. Scoop icing into a piping bag and pipe icing onto cupcakes.
Note the amount of icing required will depend on how thick your unsweetened natural yoghurt is.  Begin with 2 cups of icing sugar and beat until smooth.  If not thick enough, add more icing sugar until desired consistency is reached.

Peanut Butter Cream Cheese Frosting (Icing)

30 g smooth peanut butter
60 g traditional cream cheese, at room temperature
60 g unsweetened natural yoghurt, at room temperature
2-3 cups Icing sugar
Place peanut butter, cream cheese & yoghurt into a bowl. Beat until smooth and well combined.  Sift in & icing sugar, and beat again until smooth. Scoop icing into a piping bag and pipe icing onto cupcakes. Note the amount of icing required will depend on how thick your unsweetened natural yoghurt is.

Honey Roasted Peanut Caramel

½ cup honey roasted peanuts
½ cup castor sugar
2 T water
Sprinkle honey roasted peanuts over a lined baking tray.
Combine water & sugar in a saucepan with a heavy base.
Place over medium-high heat and stir mixture with a wooden spoon until the sugar dissolves and the mixture is a clear sugar syrup.
Bring the sugar syrup to a boil and once boiling, don’t stir any more.  Brush any sugar crystals from the sides of the saucepan using a damp pastry brush.
Reduce heat to medium and simmer (don’t stir) for 8-10 minutes.
Swirl the pan gently to evenly distribute the colour.
Once an even golden caramel colour, remove from heat.
Pour the caramel over the nuts, making sure to trap each nut in a pool of golden liquid.
Set tray aside to cool complete.
Once caramel is set, place a caramel encircled peanut on top of each frosted cupcake.

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