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 ...

These cupcakes are the perfect dessert for snickers lovers. These snickers cupcakes are made of moist and fluffy chocolate ...

Add the peanut butter, and whip on high speed for 1 minute. Gently fold in the whipped cream. (This mixture will be thinner than the chocolate.) Spoon half the chocolate mousse into a medium-size ...

See Recipe Tip for details of how to make a ... the bowl of a freestanding mixer fitted with a whisk), beat the butter and peanut butter together very thoroughly; that’s to say, for 3 minutes ...

CRUSH 8 cookies; mix with butter. Press onto bottom of foil-lined ... spoon 1/2 cup into small bowl. Blend in melted chocolate. Spread half the remaining cream cheese mixture over crust; top ...

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.

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

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 ...