Chocolate stout cupcakes with peanut butter frosting
A rich, dark & intensely chocolaty stout-laced cupcake with a certain 'je ne sais quoi'. All topped with a decadent peanut butter frosting. Sounds very naughty, I know, but actually these cakes are sweetened with honey. They are also kept nice and moist with Greek yoghurt.
Preheat the oven to 190C/375F. Line a cupcake tin with cupcake liners.
Mix the baking soda into the flour in a small bowl and set aside.
Melt the butter and honey together in a small saucepan over a low heat, then add the Guinness. Then take the mixture off the heat and stir in the cocoa powder. Set aside.
In another small bowl, whisk the egg then whisk in the yoghurt. To temper it, stir in a tablespoon of the cocoa mixture, then repeat three more times. Then add this mixture to the butter-honey-cocoa mixture and stir well.
Whisk the flour into the cocoa mixture until all of the flour is incorporated, then spoon the mixture into the cupcake liners (fill them about 2/3 full). Bake for 12 to 13 minutes or until a toothpick poked into the centre of a cupcake comes out clean. Cool completely.
Beat together the butter with the peanut butter with a handheld mixer or food processor. Slowly begin adding the icing sugar and continue beating.
When the mixture starts to get thick, slowly start adding the milk (you may not need to use it all). Continue adding the sugar and beating (for a few minutes) until the mixture becomes light and fluffy (see note below!).
Spoon the mixture into a piping bag with your chosen nozzle, then pipe a big swirl of frosting onto the top of each cupcake (start from the outside and work inwards). Decorate with chocolate buttons (if using)
Slightly adapted from Nicky’s blog Little Family Adventure.Peanut butter frosting recipe from here.If the frosting seems a bit wet and gloopy after you've whisked it together, you probably just need to add a bit more icing sugar. Amounts can vary a bit depending on the water content of the butter/type of peanut butter used etc.Also, the frosting recipe makes quite a generous amount. If you don't use it all to frost your cupcakes, just put it into a sealed container and freeze for next time!