'There ain't no calories in it if it's home made' | The Triple Threat Cupcake

Hey lovely readers :) I thought I'd share one of my biggest passions with you today; BAKING! I started my own (rather successful) cupcake business last year but I had to stop it a few months ago when I started working full-time. 

I still enjoy baking as a hobby and I love experimenting with different flavours. I discovered peanut butter last month - I know, I know, I have been living under a rock my whole life - so I decided to incorporate it into a cupcake recipe. I came up with my 'Triple Threat' cupcake - a moist chocolate sponge, a gooey nutella centre, a melt-in-your-mouth dairy milk buttercream and a peanut butter topping.

Yes, it is as heavenly and calorific as it sounds - but like I always say, 'If it's home made then it contains no calories.' These beauties took me 40 minutes to bake and decorate. They are ever so easy and inexpensive to make, and perfect for this bank holiday weekend!

You will need:

For the cupcakes

175g of Stork (solid or liquid)

175g of Sugar

3 eggs

75g of cocoa powder

100g of self-raising flour

For the buttercream

75g of butter (room temperature)

180g of icing sugar

200g of Dairy Milk chocolate

2 tbsp of milk (if needed)

12 tsp of nutella

12 tsp of crunchy peanut butter

Pre-heat the oven at Gas Mark 5.

Whisk together the Stork and sugar until the mixture is light and fluffy. I used an electric whisk but you can do it by hand, you'll just have to work those arm muscles. 

Add 3 eggs to the mixture and whisk them together until it is has all blended together.

Add the cocoa powder and whisk until the mixture is smooth. 

Sieve the powder to ensure that the mixture won't be lumpy.

Sieve the self-raising flour into the mixture and fold.

Using an ice-cream scoop pour the cupcake mixture into the muffin sized cupcake cases. 

This will ensure that they are all the same size.

Put them into the oven. 

After 15 minutes, take them out and switch the tray around to avoid one side of the tray being too overdone. Leave them in for 5 more minutes.

Take the cupcakes out and leave the cupcakes to cool at least 10 minutes before decorating.

To make the buttercream, whisk the butter and icing sugar until they are well combined and fluffy.

Melt 150g of the chocolate and whisk it into the mixture.

Set aside to cool.

Scoop out the centre of the cupcakes.

Add 1 tsp of nutella in the centre of each cupcake.

Place the scooped centres back on top.

It doesn't matter if it is messy because it'll get covered :)

Place 1 tsp of peanut butter on top of each cupcakes.

Flatten to ensure that the centre of the cupcake is well covered.

Don't worry about it being too neat because you will sort that out in the next step.

Pipe your buttercream around the peanut butter.

You can get a variety of piping bags and nozzles from any Supermarket.

Melt the remaining chocolate.

Place it inside a piping bag (a freezer bag does the same thing), snip a tiny hole in the corner, and drizzle over the cupcakes. 

You don't need to do this but I love the rustic feel that it gives them <3

I hope you enjoyed this recipe, please let me know if you gave this a whirl :)

What is your favourite cupcake flavour?