Butterfly Cupcakes with Peanut Butter Icing

Makes 24 regular or 40 small
Chocolate and peanut butter are a traditional combination made in heaven. These cupcakes will make a great gift for granny or a favourite aunt, there will still be plenty over for you and your friends.
Products in this recipe

Chocolate Cake, Vanilla Icing Kit

You will need

2 muffin pans
paper cups
large mixing bowl
measuring cups
measuring spoons
electric beater
spatula
tablespoon
small mixing bowl
pair of scissors
serrated knife
small palette knife

1 x 650 g Ina Paarman’s Chocolate Cake Mix
3 extra large eggs at room temperature
1 cup (250 ml) canola oil
1 cup (250 ml) hot black coffee
24 dark brown paper cups

3 T (45 ml) real butter at room temperature
¾ cup (180 g) smooth peanut butter
± ½ cup (125 ml) milk
1 x 250 g Ina Paarman’s Vanilla Icing Kit

Method

Adjust the oven rack to the middle position.
Preheat the oven to 190°C.
Line two muffin pans with paper cups. Mix according to package instructions. Divide chocolate cake mixture between paper cups.
Bake for 15 – 20 minutes. Leave to cool completely.
Cream the butter and peanut butter together until light and fluffy. Add the milk and cream it in.
Add the Icing Mixture and beat it in slowly until well blended. If too stiff add another tablespoon or two of milk.
Spoon half of the mixture into the piping bag fitted with the orange nozzle.
Use a small sharp pointed knife, held at an angle, and cut a cone out of the top of each cupcake.
Pipe the hollow with peanut butter icing. Cut the cupcake cones in half and place the halves at a 45° angle onto the icing as shown in picture. Pipe with a little row of rosettes between the Butterfly wings.