Ingredients Of Peanut Butter / Chocolate Cupcakes

• For the Cake:

• 150 g (5 1/2 oz) unsalted butter, chopped

• 115 g (4 oz) soft brown sugar

• 2 eggs

• 125 g (4 1/2 oz) crunchy peanut butter

• 125 g (4 1/2 oz) self-raising flour

• 30 g (1 oz) plain (all-purpose) flour

• 60 ml (2 fl oz) milk

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• For the Frosting:

• 3 oz butter

• 6 oz icing sugar

• 1 oz cocoa powder (depending on how strong you want it)

• 1 tsp of water

• Roasted and cut (in small pieces) hazelnuts

• 1-2 bars of chocolate cut into small pieces

How to Make Peanut Butter / Chocolate Cupcakes

• For the Cake:

• 1.Preheat the oven to 180°C (350°F/gas mark 4). Line 18 flat-bottomed cake tray holes with paper cases.

• 2.Beat the butter and sugar together in a bowl with electric beaters until light and creamy.

• 3.Add the eggs, one at a time, beating well after each addition.

• 4.Add the peanut butter and beat until combined.

• 5.Fold in the sifted flours alternately with the milk until combined. (e.g add some flour then some milk then some flour etc).

• 6.Divide the mixture evenly among the cases.

• 7.Bake for 10-12 minutes, or until a fork (yes i test with a fork or knife) comes out clean when inserted into the center of a cake.

• 8.Transfer onto a wire rack to cool completely. While it cools make the icing.

• For the Frosting:

• 1.Beat 3 oz butter until soft. Sift in 6 oz icing sugar and up to 1 oz of cocoa, depending how strong you want the icing.

• 2.Add 1 tbsp boiling water and beat until well blended.

• 3.Put in a pipe (if you have one, or you can simple spread) then gently sprinkle over some roasted hazelnuts and some chocolate pieces

• 4.NOTE: You can make cupcakes from any of your favorite chocolate bars, just swap the peanut butter for the same grams of that chocolate bar and include it in the topping!