PB & Choc Ice-cream Cupcakes

PB & Choc Ice-cream Cupcakes

There's absolutely no reason why you couldn't take this idea but adapt it using plain vanilla or chocolate sponge and icing. But peanut butter is my guilty pleasure, and I like to use it in as many recipes as possible…...So this is my version!

You can buy these ice-cream wafer cones with flat bases in most supermarkets, and they make a brilliant alternative to cupcake cakes. They're ideal for kids too, as the cones are easy for little hands to hold while licking off the icing (and lets be honest, that's the only bit that most children are interested in, right?!).

These are my favourite kind of cupcakes to make for kids parties - they're no more difficult than regular ones, and they just look so cute!

Makes: 12 cupcakes 

Takes: About an hour in total, including decorating

Storage: Fine for 3 days, but the cones start to go a bit soft after 24 hours (not that the kids will mind!)

Ingredients: For the Cakes:

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  • 100 grams very soft salted butter
  • 100 grams caster sugar
  • 2 large eggs
  • 50 grams smooth peanut butter
  • 50 grams chocolate chips
  • 1 teaspoon vanilla extract
  • 80 grams self raising flour
  • 25 grams cocoa powder
  • 12 flat based wafer ice cream cones

For the icing:

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550 grams peanut butter buttercream icing
(Made by beating together 150 grams soft butter, 100 grams smooth peanut butter, and 350 grams icing sugar with a splash of milk)

12 small Cadbury Flakes

50 grams melted dark chocolate to drizzle sprinkles

Method: [caption id="attachment_588" align="alignnone" width="225"]Beat the butter and sugar together until smooth. Beat the butter and sugar together until smooth.[/caption] [caption id="attachment_589" align="alignnone" width="225"]image Add the eggs and vanilla and beat well.[/caption] [caption id="attachment_590" align="alignnone" width="225"]image Beat in the peanut butter and chocolate chips[/caption] [caption id="attachment_593" align="alignnone" width="225"]image Add the flour and cocoa and mix with a spoon until you have a smooth batter[/caption] [caption id="attachment_595" align="alignnone" width="225"]image Arrange the cones on a baking tray and divide the mixture equally between them (approx 1 heaped tablespoon in each)[/caption] [caption id="attachment_596" align="alignnone" width="225"]image bake at 180 degrees C for 15-18 minutes or until the mixture is cooked through and risen (be very careful when checking the tray as the cones aren't very stable and may fall over!!)[/caption] [caption id="attachment_576" align="alignnone" width="225"]pipe a swirl of buttercream onto each cake, then push a flake into the side of each (push it right down into the cake so it doesn't fall out). Then scatter sprinkles of your choice over the top pipe a swirl of buttercream onto each cake, then push a flake into the side of each (push it right down into the cake so it doesn't fall out). Then scatter sprinkles of your choice over the top[/caption] image image ps. If you follow my instagram and want to make my Snickers Cupcakes, it's the exact same cake and icing base as this recipe, but bakes in conventional paper cases, and with slices of Snickers bars to decorate!