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Another day, another cupcake.


I’ve been baking a lot of cupcakes lately. If you are following my instagram then you would have seen I was on a cupcake baking frenzy for the last couple of weeks, not for myself but a request to cater a 18th birthday party just passed last Saturday. The order was a birthday cake and cupcakes in three different flavours, 2 dozen each flavour. The red velvet cupcake was one of them, and the second flavour is this Choc Mud Cupcakes with Peanut Butter Icing. I will post the third cupcake recipe next week, and it is also possible the best cupcake among the three in my opinion.


Let’s side track a little bit here, I simply can’t contain my excitement and have to share with you all –

I am going to USA in November!!!

After hosting my Malaysia Culinary Tour in early November, I will be taking some well earned time off and spend just over three weeks in the States. Believe it or not, it will be a proper oversea holiday with The Pom since 2009, way too long ago if you ask me. I am slowly planning the itinerary now, but most importantly, the accommodation we’ve booked in New York is only a block down from Magnolia Bakery! I will eat all the cupcakes there like Carrie Bradshaw and talk about men! ROFL!



Hmmm…. cupcakes… You know what, I understand the attraction of macarons and cupcakes, but I simply don’t understand whoopie pie! I actually have made them a number of times and even planned to have a Whoopie Pie recipe in my cookbook, but nope, it simply wasn’t going to happen. I love you no more.

So back to the cupcakes. This choc mud cupcakes (quite a mouthful) is any chocoholics’ dream come true, it is rich with a fudgy center. But what makes it even more decadent is the peanut butter icing on top. I used crunchy peanut butter, but if you prefer a smooth as baby’s bottom icing, then try to use the smooth peanut butter. For the icing, you can either use a more common buttercream icing then mix the peanut butter in, or what I did using cream cheese icing which gives it a tangy flavour. Either way, your waistline will still expand after just one bite. But worth it.


Choc Mud Cupcakes with Peanut Butter Icing
(makes 12 cupcakes or 24 minis)

220g  dark chocolate
4 eggs
1 tablespoon olive oil
100ml full cream milk
150g plain flour
100g self raising flour
50g unsweetened cocoa powder
220g butter, softened
300g caster sugar

Peanut Butter Icing
250g cream cheese, room temperature
50g butter, softened
4 tablespoons peanut butter
2 cups icing (confectioners’) sugar

1. Put chocolate in a heat proof bowl then place it on top of a saucepan of hot simmering water without touches the base of the bowl. Stir occassionally until the chocolate has melted. Remove and set aside to cool for a minute. Add eggs, oil and milk, stir until well combined.

2. Sift flours and cocoa powder into another mixing bowl and set aside.

3. Beat butter and sugar in the bowl of a food mixer on high speed until pale and fluffy. Turn the speed to low, add the chocolate mixture, then the flour mixture.

4. Turn oven on to 180C. Line a 12-hole muffin tray with cupcake cases. Use an ice cream scoop, scoop a dollop of the cake mixture into the case. Repeat until all cases are filled.

5. Put the tray in oven and bake for 30 minutes. The centre of the cupcake should be just set but still moist. Remove from oven and leave to cool for 5 minutes, then turn them out onto a wire rack and leave to cool completely.

6. To make peanut butter icing, beat cream cheese in the bowl of a food mixer on high speed until softened. Add butter and peanut butter, continute beating until well combined. Add icing sugar, one tablespoon at a time until all used. Scrape the icing into a piping bag with a 1cm hole round tip.

7. Pipe peanut butter icing on top of the cupcakes.