Chocolate PB swirl frosting 

Chocolate? Or peanut butter? Chocolate? Or peanut butter? These are the kind of serious, real world, life changing quandaries I find myself having to answer on a daily basis when I’m deciding, for example, what flavour frosting my cupcakes are going to have. Well HAVE I GOT NEWS FOR YOU my friends. I’ve only gone and come up with an easy way to enjoy both.

This frosting is (in my opinion) a bit of a game changer. It is literally the best of both worlds, and means that not only do you not have to choose between the best two flavours ever, but you get to eat them  together in the same mouthful.

It also looks kinda fancy, but it really couldn’t be easier to make. All you need is 5 ingredients, and the piping bag and nozzle are optional as you can always just pop it on top of your cakes with alternate teaspoons and swirl them together at the end with something sharp like a cocktail stick. Granted it won’t look as pretty but it’ll still taste bloody delicious and really that’s all that matters isn’t it? So however you fancy doing it, get frosting!


  • 1 ripe avocado
  • 2 tbsp cacao powder
  • 6 tbsp maple syrup
  • 6 tbsp peanut butter
  • 4 tbsp coconut oil

To make the frosting, scoop the insides from the avocado and place them in a food processor with the coconut oil, peanut butter and 4 tbsp of the maple syrup. Whizz for around 5 minutes until it’s lovely and smooth, then spoon half the mixture into a bowl. Add the cacao and the remaining 2 tbsp of maple syrup to the mixture left in the food processor and blend again for a further minute to make the chocolate flavour frosting.

Spoon alternate equal spoonfuls of the peanut butter and chocolate mixtures into a piping bag then push all the mixture down towards the nozzle and pipe away! It should come out all lovely and swirly as the two flavours mix together, not to mention delicious! Use to decorate cakes, cupcakes, muffins or just pipe it straight into your mouth, I won’t judge!

Love, Mrs H xx


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