Salted peanut and chocolate cupcakes recipe

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serves: 12
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 18 min
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  • Give your tastebuds a real treat with these sweet and salted cupcakes – they are perfect as an afternoon snack with a cup of tea or for the kids to munch on after dinner.


    • 50g cocoa powder
    • 200ml boiling hot water
    • 125g butter, softened
    • 150g caster sugar
    • 50g dark brown sugar
    • 1tsp vanilla extract
    • 2 large eggs, room temperature
    • 200g self-raising flour
    • 1tsp baking powder
    • ¼ tsp baking soda
    • ¼ tsp salt
    • 75g roasted salted peanuts
    • For the chocolate buttercream:
    • 120g butter, softened
    • 200g icing sugar, sifted
    • 50g dark chocolate, melted


      1. Preheat oven to 180 degrees. Line a 12-hole muffin tin with cupcake cases.
      2. Stir the hot water with the cocoa until smooth and leave to cool.
      3. Sift the flour, baking powder, baking soda and salt together and set aside.
      4. Cream the butter and sugar until light and fluffy, add the vanilla extract. Add the eggs one at a time, beating well after each addition. Add the flour in one go. Then the cooled cocoa powder. Fold in the peanuts.
      5. Spoon the mixture into the cupcake cases and bake for 18 minutes or until a cocktail stick inserted into the centre comes out clean. Place on wire racks to cool completely.

      For the chocolate buttercream:

      1. Cream the butter, gradually add the sugar until smooth and creamy.
      2. Add the cooled, melted chocolate and continue creaming until fully combined.
      3. Pipe onto the cupcakes using a piping bag and then, garnish with roasted peanuts.


    Top tip for making Salted peanut and chocolate cupcakes

    You can substitute peanuts for a different type of nut if you prefer cashews or pistacios.

    You might also like…
    Classic chocolate cupcake recipe
    Basic cupcake recipe
    The Hummingbird Bakery's vanilla cupcakes recipe

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