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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.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- 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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