If you’ve read LUCID, you’ll know how much Lucy loves Peanut Butter, Chocolate Cupcakes. They’re her favourite of all the flavours her boss, Laurie, makes.
This is the moment in LUCID where Lucy introduces them to Tyler for the first time.
‘Here.’ I passed him one of the cakes and landed with a thud back on the wooden slats of the jetty. ‘Peanut butter, chocolate.’
‘Merci.’ He took a big bite, his eyes flickering closed for a second. ‘Oh my God, these are amazing.’
If you’ve never tasted the decadence of peanut butter with chocolate, but you’ve wanted to since you read about them in LUCID, now’s your chance. And if you’ve been dreaming about them after you tasted them at the Lucid launch party, it’s time for you to experience them once again.
- 50g dark chocolate
- 150g milk chocolate
- 200g softened butter
- 220g raw or white sugar
- ½ tspn vanilla essence
- 3 eggs lightly beaten
- 135g SR flower
- 45g plain flour
- 4 tblspn cocoa
- 60ml cold strong brewed decaf black coffee
- 150g unsalted butter room temp
- 250g smooth peanut butter
- 450g icing sugar
- 125g or ½ cup thickened cream
- Extra dark chocolate, chopped nuts, snickers bar
Preheat oven to 180C (fan forced).
Line cupcake tin with cases.
Melt chocolate and butter in microwave or in a pan.
Add remaining ingredients and mix well.
Pour into paper cases.
Cook 20 minutes for regular size (15 mins for mini cakes).
To make frosting
Blend butter and peanut butter in a bowl until light and creamy. Add sugar and cream, alternating until combined.
When cakes are cool, pipe or spread with frosting. Drizzle with melted dark chocolate and top with chopped peanuts and a slice of snickers.