Chocolate Peanut butter cupcakes

It seems like the temperature is decreasing, it is kind of chilly out there. The weather forecast says there might be snow tonight and the whole weekend!! Let’s see how it turns out… I am starting to feel a bit tired of just rain, almost everyday. I know we are in winter, and we still have to wait long until the beautiful autumn… but is it too much to ask for a little bit of snow?

Where I live it doesn’t really get too cold in winter and I thought that I’d suffer like -15ºC but no, the winter is just plain as a cupcake without frosting.

Mmm speaking about cupcakes… yesterday I had a nice time at home. It was unexpected because I had been planning my lessons for the evening when in the middle of another lesson I received a text message from a student cancelling my planned work. I kind of felt a bit annoyed (it has happened twice this week) but also relieved because the weather was not so inviting to leave the house.

Having the whole afternoon and rest of the day for myself made me want to be lazy and do nothing, but I kicked myself and I did some magic in the kitchen (I’m sort of a good witch :)). I felt like cupcakes! Chocolate and peanut butter cupcakes!


Have I mentioned that I do love coffee? And that I’m the only one who likes it at home? There’s something about coffee that I can’t explain… and I know that I have such a sweet tooth… I don’t have a remedy! So as I was feeling a bit kind of annoyed I said to myself that yesterday I would have a special moment just by myself.

The recipe I’m sharing here today is simple. It is an adaptation from the very number one of my favourite bloggers Sally’s.

You can make 12 cupcakes with this recipe and you can also turn them into a cake. It will only take you less than 1 hour in total of your precious time (18 min in the oven and 15 min preparation time).

I hope you are getting hungry and I wish you have no homemade treats at home in this moment :), please use some Pixie Dust and turn on the magical oven… Sweet party! (what did I just say?)


  • 2 ripe bananas (mine weren’t very ripe)
  • 100g white sugar
  • 2 egg whites
  • 175g plain yogurt
  • 70g all-purpose flour
  • 70g whole wheat flour
  • 55g unsweetened cocoa powder (cocoa for baking)
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 60g dark chocolate chips
  • 30g peanut butter chips
  • 65g melted peanut butter

How to make it

  1. In a bowl smash the bananas with a fork and toss the sugar. Combine them well using a mixer. Repeat the action when adding the egg whites and yogurt.
  2. In a second and bigger bowl sift the flours, salt, baking powder, baking soda and cocoa powder.
  3. Mix the wet ingredients with the dry ones. Do not over mix the batter only until the dry ingredients are integrated with the wet ones.
  4. Add the chocolate chips to the batter.
  5. Prepare your cupcake form with the cupcake liners and turn on the oven at 200ºC.
  6. Melt the peanut butter in the microwave.
  7. Divide the batter into the cupcake liners and top them with a teaspoon of the melted peanut butter. Then decorate them with peanut butter chips.
  8. Take the cupcakes to the oven and lower the temperature to 170ºC. Bake for 18 minutes. Watch them out; you don’t want them to taste a bit over baked, right?
  9. Introduce a toothpick to see if they are ready.


In this picture my cupcakes were about to be taken to the oven, mmmm chocolatey and peanutey? 🙂 The batter just tasted like heaven!!


Take a look at those peanut butter chips, aren’t they the perfect match to dark chocolate cupcakes?? I confess…I had a handful of them, just pure peanut butter chips… and I didn’t feel guilty at all!


Please take a look at these goodies, just fresh (not anymore this is only a picture), steamy, soft and glorious.


I had a wonderful afternoon after all :). Turn your day into a special moment, for you and for your loved ones.

These cupcakes are the perfect breakfast, snack in between lunch, treat for your coffee and any cravings you have.


What are your favourite peanut butter desserts?

With love,

Pink Maple


Apple Pie

I have always been fascinated with pies, American pies, those ones you can see in the TV series and films. The reason why I haven’t baked any pie so far was because I had no pie form and as I got one for Christmas I can share my attempts with you.

This recipe I have the pleasure to show today is adapted from Sally’s and it is a recipe that screams for autumn, but unfortunately it is winter. It is LOVE. With that said I go on and tell you that this is my second round baking this pie this week. The last one was gone within two days.

Because today is Sunday and for better or worse I have some spare time so I have decided to spoil my sweet tooth, because WHY NOT?

Apple pie is all I want! Please give me some!! It seems I’m hearing my husband’s words. Luckily he will have some tonight. Seriously, it is love at first bite.


To be my second pie, I think I’ve done it pretty well… of course I am still learning and I know I have to improve some things but it really is a pie!! So I’m happy and you will be too (after you bake this :p)

To make this heavenly pie all you need is here:


Pie crust

  • 315g all-purpose flour
  • 1 ¼ teaspoon salt
  • 90g unsalted butter, cubed and cold
  • 148g vegetable shortening, cold
  • 120ml ice water

Pie filling

  • 6 apples, peeled, and seeds removed
  • 30ml lemon juice
  • 31g all-purpose flour
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • A dash of ground black pepper
  • 100g white sugar
  • 14g unsalted butter, cold and cubed
  • 1 egg with a tablespoon of milk (egg wash)
  • Sugar for decoration

How to make it:

Start with the pie crust. You might want to make the pie crust one day before to avoid all the waiting.

To make the pie crust, all you need to have on hand is a big bowl.

  1. Toss the flour (measured, no more than that amount), salt, butter and shortening. As I don’t have any pie crust cutter I used a wooden spoon and a glass. Combine all the ingredients well, and lastly add the ice water carefully. The first pie I made I used all the water of the recipe, but for my second one I only used a bit more than half of the water. If you think your dough needs more liquid then add it, but first observe if the pie crust is smooth enough.
  1. Place the dough on a floured surface and work on it. Divide the dough in 2 parts and shape two discs with your hands (at least 2 cm thickness). Finally, wrap them with transparent paper and take them to the fridge for at least 2 hours.

The filling is very easy, so better do it after your pie crust has chilled for at least 2 hours.

  1. Peel your apples, and remove the seeds. Cut thin slices and place them in a big bowl.
  2. Add lemon juice, flour, sugar and all the spices. Let it rest for your apples to release their juice.


Once the pie crust and the filling are ready, the only step left is to put them together.

Spread some oil or butter to your pie form. With this ready, take one of the discs of pie crust out of the fridge and use a rolling pin to make a round circle to cover the base and part of the walls of the pie form. Use a spoon and fill your pie. Try not to add the liquid from the apple bowl into your pie form. Put some cubes of cold butter to top the centre of the filling.

You can already turn the oven on to the maximum power.

This picture is when I had the pie crust and the filling ready.


Here the filling is all set and waiting for its cover, yummy


Take the other disc out of the fridge and repeat the procedure with the rolling pin. Cover the pie and stick the edges together.

Use a brush to bathe the pie with some egg and with a sharp knife make some small cuts in the centre of the pie to allow the steam of the filling come out.

Decorate the top of the pie with sugar or leave it plain. I had a very special pink sugar that I’ve been wanting to use and this was the opportunity 🙂



Place the pie in the oven at 190ºC for 20 minutes and cover it with aluminium paper after the 20 minutes. Continue baking it for 30 minutes longer.

Your pie will look like this or more gorgeous:


Enjoy with a hot tea or coffee! You will have a nicer day!