Peanut Buttercream Frosted Cupcakes with Bunny Ears

Combine Life's Greatest Pleasures

Easter is right around the corner and to celebrate Callebaut Chocolatier and Founder of Josophan's Fine Chocolate's Jodie Van Der Velden has put together a deliciously decadent Easter recipe that are set to satisfy your chocolate cravings.

Combining two of lifes greatest pleasures - chocolate and peanut butter, Jodie's has created some simple and delicious Peanut Buttercream Frosted Cupcakes with Bunny Ears that are sure to be a hit with the kids (and big kids) this Easter.

Makes 12 Large – 18 Regular

Ingredients

Cake:
300g Callebaut Dark Couverture Fairtrade Callets 54.5% chocolate
250g unsalted butter, chopped
300g caster sugar
6 large free range eggs, room temperature
100g plain flour, sieved

Frosting:
375g unsalted butter
375g smooth peanut butter
2 tsp vanilla extract
500g pure icing sugar, sieved
½ tsp sea salt flakes

Method

Cake:
Combine chocolate and butter in large microwave safe bowl, and melt on high heat, stirring every minute until melted (around 3mins) (or melt in bowl over saucepan of simmering water, stirring).
With a whisk, into the completely melted chocolate butter mix: add sugar til combined.
Add lightly beaten eggs til combined.
Fold in flour.
Portion cake mix into greased or patty cake paper lined cupcake tin
Bake at 170 degree C, until cooked (skewer comes out with some sticky crumbs on it when poked into centre, but is not liquid). This might take around 1/2 hour or more or less, depending on your oven.
Let cool in tin.

Peanut Buttercream Frosting:
Beat very softened (but not melted) butter briefly, til creamy
Add peanut butter and beat until combined and smooth
Add icing sugar 1⁄2 cup at a time, and beat well between each addition, to avoid graininess
Add sea salt flakes
Pipe using start nozzle on top of cooled cupcakes.
Enjoy at room temperature, but keep in sealed airtight container in refrigerator.
Bunny Ears
Cut shaped ears from acetate (overhead projector plastic sheets or similar) Thinly spread tempered chocolate on acetate using pallet knife
Shape if desired, by placing -ear' in slightly curved surface to set (like a bowl) and or curling over top of one ear before set and using sticky take to hold down folded section until it is holding its own shape.

Note: Add an extra flavour note to cupcakes by scooping a melon ball size section from cupcake before frosting, and fill with raspberry jam, or salted caramel! Yum!