PB cup stuffed cupcakes with a chocolate mousse frosting

  • Peanut butter cups disappear like you’d never believe in my house. They just vanish. There’s a few people I think are guilty of pinching them when my back is turned, but I don’t like to make accusations, so I thought that perhaps I would hide them instead. I hid them at the back of the fridge…they found them. I hid them in the freezer…they found them. So I decided to hide them IN a chocolate cupcake. They’ll never find them there I thought!
  • But I thought wrong. Turns out the people in my house who like PB cups also like chocolate cupcakes. They found the cupcakes, and oh how delighted they were when they realised said cupcakes were smuggling their favourite PB cups inside too.
  • I’ve been trying recently to turn negatives into positives wherever I can. It’s actually pretty fun. So when I was unwell recently I thought ok I feel crap, but this has forced me to slow down, rest and reconnect with my babies. Same goes for these cupcakes. Negative is that my PB cups get scoffed before I can get a look in. Positive is that my desperation to hide them led to these absolute dreamboats being created.
  • I topped them off with the creamiest chocolate mousse frosting because it seemed like a great idea and I’ll tell you now, it sure was. So go and make them, and see for yourself. Oh and if you were wondering I found a really great new hiding place for them by the way. In my tummy.
  • Ingredients
  • Makes around 10 cupcakes
    • 1/2 cup ground almonds
    • 1/2 cup peanut butter
    • 1/2 cup coconut oil
    • 1 cup cacao powder
    • 1 cup oat milk
    • 1 cup medjool dates
    • 1/2 cup maple syrup
    • Pinch of Himalayan salt
  • For the PB cups
    • 1/2 cup coconut oil
      1/4 cup maple syrup
      1/4 cup cacao powder
      2 tbsp peanut butter, plus more for filling
      Pinch of Himalayan salt
  • For the frosting
    • 1 ripe avocado
    • 1/3 cup cacao powder
    • 1/3 cup peanut butter
    • 1/2 cup coconut cream
    • 1/3 cup maple syrup
    • 1/4 cup coconut oil

    First make the PB cups. To do this, melt the coconut oil in a bowl over a saucepan half full of water on a medium heat, then remove from the heat and stir in the other ingredients. Pour the mixture into mini cake cases until they are 1/3 full, then place in the fridge for 10 minutes to set. Remove from the fridge and place a small dollop of peanut butter in the middle of each cup (about 1/2 tsp) then top with the remaining chocolate mixture and place back in the fridge for another 1/2 hour to set completely.

    For the cupcakes, place the ingredients in a food processor and whizz for 1-2 minutes until they form a smooth batter. Preheat your oven to 180C, then in cupcake cases dollop in the cake mixture so that they are half full, then place one of your PB cups in the middle and finish with the remaining cake mixture on top. Bake for 30 minutes and leave to cool completely before frosting.

    To make the frosting, simply combine the ingredients in a food processor or blender and whizz for around a minute until they become a smooth frosting. Either dollop this on top of the cupcakes or spoon into a piping bag and pipe on top. Store the cupcakes in your tummy immediately, or in the fridge in an airtight container.

    Love, Mrs H xx

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