MOO Vanilla Yoghurt chocolate cupcakes with peanut butter yoghurt

My Bball and I recently got engaged so we organised a picnic for our families to meet. My family had met his mum but my siblings hadn’t met his siblings. So I thought I’d use them as guinea pigs (thank you family if you are reading this) and bake some chocolate cupcakes with a peanut butter and yoghurt twist.

The base cupcake recipe is inspired by Reese’s Peanut Butter Cup Crumble Cake. It includes one cup of hot water so the mixture is runny but that’s what makes them moist. Don’t be worried.

  • 2 cups sugar
  • 1 ¾ cups plain flour
  • 2 tablespoons cocoa
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 2 eggs
  • ¾ cup milk
  • ½ cup vegetable oil
  • 1 cup boiling water
Peanut butter yoghurt:
  • ¾ cup MOO Vanilla Yoghurt
  • 2 tablespoons peanut butter
  • Pre-heat oven to 175 fan forced
  • Grease 24 cupcake patty pans
  • Sift flour, cocoa, baking powder and baking soda
  • Add sugar, milk, oil, eggs
  • With an electric beater mix on medium for 2 minutes
  • Add hot water and mix with a wooden spoon
  • Fill each cupcake pan over ¾ full (it is a runny mixture)
  • Bake for 16-18 minutes (depending on size of cupcakes) or until a skewer comes out clean
  • While the cupcakes are baking, make the peanut butter yoghurt by mixing the yoghurt and peanut butter together
  • Once the cupcakes are cooked, let them cool
  • Cut a small hole in the middle of each cupcake to ¾ down and fill with peanut butter yoghurt
  • Put the circle of cupcake cut out back in (like a butterfly cupcake).
You can put icing on top of each (I did for the kids at the picnic) but up to you. This is a moist cupcake with a twist – not for those who hate peanut butter.

Other MOO special edition recipes:


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