Chocolate, Peanut Butter and Cinnamon Cupcakes

So finally, I have met my birthday present. The gorgeous raspberry ice KitchenAid. So, my favourite things to bake are cupcakes, so they had to be the first thing I made.
Firstly... Oh. My. Gosh. I love it... so easy to mix things up and far quicker than the handheld electric whisk I would normally use.

It's so shiny and pink!

Chocolate, cinnamon and peanut butter cupcakes

So I took a bit of a twist on the chocolate cupcakes by the The Hummingbird Bakery. I love their recipe books, still need to get my hands on the most recent one, Home Sweet Home, now that I am back in the country at last.

Some of my tools

Chocolate and cinnamon cupcakes
Obviously writing out their recipe would be a bit naughty, so I'll just say I added a teaspoon of cinnamon to the mix. This can be adjusted to taste, I would have put more in but didn't have anyone around to taste test and know that as I love this spice I can often be a bit heavy handed with it! I assume the same would work for any standard chocolate cupcake recipe.

Ready to mix the cake batter

Cinnamon and peanut butter frosting
I mixed up the normal recipe that I would use for vanilla icing and tasted as I went along.
100g unsalted butter
60g peanut butter
500g icing sugar
1/2 tsp cinnamon (again, add a little more to taste)
60ml semi-skimmed milk (add another splash if it's still a bit too thick)
Cream the butter, peanut butter, icing sugar and cinnamon. Carefully add in the icing sugar, I choose to do it bit by bit as otherwise I get a biiiiiig icing sugar cloud. Slowly add the milk, and keep on mixing until it's light and fluffy.

The finished product

With a sprinkling of glitter

Pipe your icing beautifully on to your cakes. Mine got a bit messy as I was a bit heavy handed when spooning the cake mix in to the cases, so I made slightly fewer cupcakes than normal but they rose in a rather mountainous fashion!

Closeup

Scoff.