Coca-Cola Cupcakes with Salted Peanut Butter Frosting

Merry Christmas and happy holidays!

Yes, I know nothing says Christmas less than chocolate and peanut butter, but in my defence, these were meant to go up weeks ago! Umm, yeah, I realise that's not a great defence but also ..., also..., nothing says Christmas like forgiveness and a bit of tolerance, so if you all would just exercise your Christmas spirit and pretend these are Christmassy cupcakes then we all win :)

Whatever you're doing this festive season, however you celebrate, or not, I hope you're surrounded by people you love and you have a wonderful wonderful wonderful few days. Rest like I've been doing a lot of since yesterday at my parents house. Oh. And bake. Because also, nothing says Christmas like the smell of home baking wafting through a house :)

See you in the new year!

Slightly adapted from Sprinkles Bakes

Yield: 12 - 14 cupcakes

Ingredients

Cupcakes
1 cup Coca-Cola (Not diet!)
1/2 cup unsweetened cocoa powder
57g unsalted butter, cut into pieces
1/2 cup plus 2 tbsp granulated sugar
1/4 cup firmly packed dark brown sugar
1 cup plain flour
1/2 tsp plus1/8 tsp baking soda
1/2 tsp salt
1 egg

Frosting
3 cups icing sugar
227g butter, softened
1 cup creamy peanut butter
1/4 tsp salt
3-4 tbsp double cream
Sea salt for sprinkling
Ground salted peanuts

1. Cupcakes: Preheat the oven to 180C / Gas mark 4 / 350F. Line a cupcake tin with cupcake wrappers.
2. In a small saucepan, heat the Coca-Cola, cocoa powder and butter over a medium heat until butter is melted. Add sugars and whisk until dissolved. Remove from heat and let cool.
3. In a large bowl, whisk flour, baking soda, and salt together.
4. In a small bowl, whisk egg until just beaten, then whisk it into the cooled cocoa mixture until combined. Gently stir flour mixture into cocoa mixture.
5. Use a 1/4 cup measure to pour batter into the cupcake wrappers. Bake cupcakes for 25 minutes or until cake springs back when pressed in the middle.
6. Allow cupcakes to cool completely before frosting.
7. Frosting: In the bowl of a stand mixer fitted with a whisk attachment (or with the whisk beaters on a hand mixer), combine icing sugar, butter, peanut butter and salt. Mix on low speed until just combined, then switch to high speed.
8. Add double cream one tablespoon at a time and beat until mixture is lightened and smooth. Transfer to a piping bag or a sandwich bag with the corner snipped. Pipe onto cooled cupcakes.
9. Garnish with ground peanuts and a sprinkling of sea salt.