Chocolate Cupcakes with Whipped Cream and Peanuts

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Chocolate Cupcakes with Whipped Cream and Peanuts Recipe

These moist, rich chocolate cupcakes are ideal for any occasion. Whipped cream and peanuts provide a tasty and crunchy contrast to the soft cupcakes.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 cup chopped roasted peanuts
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, room temp
• 1/2 cup cocoa powder (unsweetened)
• 1 teaspoon baking powder
• 1 1/4 cups granulated sugar
• 1/2 teaspoon baking soda
• 1/2 cup heavy cream
• Two large eggs
• 1/2 cup milk
• 1/2 teaspoon salt

Time Needed

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• Cupcake liners should be used to line a 12-cup muffin tin.
• Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium mixing bowl.
• In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
• Beat in the eggs one at a time, beating thoroughly after each addition.
• Incorporate the vanilla extract.
• Mix in the flour mixture gradually, alternating with the milk, until the batter is smooth.
• Fill each muffin cup about two-thirds full with the batter.
• 18-20 minutes, or until a toothpick inserted into the centre comes out clean.
• Place the cupcakes on a cooling rack to cool completely.
• In a large mixing bowl, whisk together the heavy cream and powdered sugar until stiff peaks form.
• Sprinkle chopped peanuts over each cupcake and top with a dollop of whipped cream.

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