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Peanut Butter and Chocolate Cupcakes

Recipe Submitted By: bakingmad

This recipe for Peanut Butter and Chocolate Cupcakes combines two wonderful flavours for a really rich, indulgent treat.

150 grams	Butter
3	Free Range Eggs (Happy Eggs)
150 grams	Self Raising Flour (Allinson Nature Friendly)
1 tsp	Baking Powder
75 grams	Salted Peanuts
150 grams	Golden Caster Sugar (Billington's)

To decorate

125 grams	Chocolate Flavour Icing Sugar (Silver Spoon Create)
100 grams	Butter
4 tbsp	Peanut Butter

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Heat the oven to 180c (160c fan assisted ovens) or Gas Mark 4.
Line a cup cake tin with 12 paper cupcake cases.
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.
Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
Stir in the rest of the flour and baking powder until smooth.
Roughly chop most of the peanuts and stir into the mixture.
Place heaped dessertspoonfulls of the mixture into each cupcake case. Bake for 20-25 minutes until golden brown and just firm to the touch.
Allow to cool completely before decorating.
To decorate: Make up the icing as directed on the packet, adding the butter to make a soft butter cream.
Spread the peanut butter over the cupcakes, then top with some butter cream. Decorate with peanuts fior the final finishing touch.