A featherlight chocolate cake with the most tender crumb, hiding a salty–sweet peanut butter hit under a dollop of crème Chantilly - need we say more? In celebration of her partnership with Bega peanut butter, Poh Ling Yeow shares this delicious recipe. 


  • Batter

  • 260g plain (all-purpose) flour, sifted

  • 1 1/2 tsp baking powder, sifted

  • 1 1/2 tsp bicarbonate of soda (baking soda), sifted

  • 80g Dutch process cocoa powder, sifted

  • 440g caster (superfine) sugar

  • 1 tsp salt

  • 2 eggs

  • 250ml milk

  • 125ml vegetable oil

  • 2 tsp vanilla extract or vanilla essence

  • 250ml boiling water

  • Peanut butter filling

  • 140g smooth peanut butter

  • 60g icing (confectioners’) sugar mixture

  • 2 tbsp thickened (whipping) cream

  • 2 tbsp milk

  • Crème chantilly

  • 300ml thickened (whipping) cream

  • 30g pure icing (confectioners’) sugar or icing (confectioners’) sugar mixture, sifted

  • 1 tsp vanilla extract or vanilla bean paste or vanilla essence


  • 1.

    Preheat the oven to 170C fan-forced. Line a 12-hole standard muffin tin with paper cases.

  • 2.

    To make the batter, combine the flour, baking powder, bicarbonate of soda, cocoa, sugar and salt in a medium–large mixing bowl. Add nthe eggs, milk, vegetable oil and vanilla. Whisk until smooth, then add the boiling water and stir with the whisk until combined.

  • 3.

    Fill each of the paper cases until two-thirds full. Bake for about 25 minutes, or until an inserted skewer comes out clean.

  • 4.

    Transfer the cupcakes to a wire rack, and cool completely before filling and decorating.

  • 5.

    To make the peanut butter filling, combine the peanut butter and icing sugar in a medium mixing bowl, and whisk with an electric mixer on the highest speed until smooth. Add the cream, and whisk on medium speed very briefly until just combined. Add the milk, and whisk until smooth.

  • 6.

    Transfer to a piping bag with a 1cm (1/2 inch) round nozzle.

  • 7.

    To assemble the cupcakes, stick the nozzle into the centre of each cupcake, and pipe about a teaspoon’s worth of peanut butter filling into it.

  • 8.

    Transfer the Crème chantilly to a piping bag fitted with a 1cm (1/2 inch) star nozzle, and pipe rosettes of cream on top of each cupcake. Serve immediately.

  • Crème chantilly:

  • 1.

    Combine the cream, icing sugar and vanilla in a medium mixing bowl, and whisk by hand or with an electric mixer until medium or stiff peaks form.

  • 2.

    Medium peaks make a nicer texture to dollop and provide moisture to slices of cake. Stiff peaks are more fitting for icing cakes and piping with, as the shape stays put.

  • 3.

    Make sure you don’t overwhisk this, or you will split the cream and be on your way to making butter. The only way to remedy this, unfortunately, is to start again from scratch.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 545kj
  • Fat Total 28g
  • Saturated Fat 9g
  • Protein 8g
  • Carbohydrate 69g
  • Sugar 47g
  • Sodium 409mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Exclusive recipe image and text from Poh Bakes 100 Greats by Poh Ling Yeow, RRP $39.99, Murdoch Books, photography by Alan Benson.

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