Chocolate peanut butter cupcakes are best served fresh while the ... for tips on maintaining structure and texture. To make the recipe dairy-free and vegan-friendly, opt for high-fat dairy-free ...

Preheat the oven to 180°C (350°F/gas mark 4). Line 18 flat-bottomed cake tray holes with paper cases. 2. Beat the butter and sugar together in a bowl with electric beaters until light and creamy. Beat ...

Transfer one-fourth of the batter to a medium bowl and stir in the melted chocolate. Beat the peanut butter into the remaining batter. In a small bowl, blend the remaining stick of butter with the ...

Add 8 ounces of buttermilk along with the butter slowly ... pipe onto 12 to 16 cupcakes. Pipe the buttercream onto each cupcake, and top with a Lindt Lindor milk chocolate truffle.

Unashamed indulgence, wallowingly so, is what this recipe is all about. Preheat the oven to 170C/325F/Gas 3. For the base, process the biscuits, peanuts, dark chocolate chips and butter in a food ...

4. Spread the melted chocolate on half of the cookies and the peanut butter on the other half. Allow the chocolate to set. 5. In a small saucepan, boil the corn syrup over high heat without ...

Preheat the oven to 350 degrees and place cupcake liners in the muffin tins. In a separate medium bowl, sift or whisk ...