YOU WILL NEED
50g Unsalted Butter
130g Caster Sugar
1 Large Egg
25g Cocoa Powder
1tsp Baking Powder
100g Plain Flour
100ml Whole Milk
120g Sun-Pat Smooth Peanut Butter
325g Icing Sugar
50g softened Unsalted Butter
50g Sun-Pat Smooth Peanut Butter
1 tbsp Milk
Handful of Chocolate-covered Peanuts
How to make
Line a 12-cake cupcake tin with paper cases, and set your oven to 170 degrees/Gas Mark 4.
Mix the cocoa powder, flour, baking powder and salt in a bowl, stirring well.
Cream the softened butter together with the sugar in a large bowl using an electric hand held mixer, stand mixer or even just a wooden spoon for this.
Add the egg and beat until combined.
Add half the bowl of dry ingredients to the butter, egg and sugar mix and beat well, carefully pour in half of the milk and mix again. Add the remaining dry mix, and beat together and finally mix in the last of the milk, until you have a smooth cake batter.
Spoon the cake mixture into the cupcake cases filling them all to 2/3rds full.
Bake for 20 minutes, and leave to cool.
Once your cakes have cooled, remove a spoonful of cake top from the top of the cupcake and fill the middle with Sun-Pat Smooth Peanut Butter, then top with peanut butter icing.
For the Icing
Put the icing sugar and softened butter into a bowl and mix, either with a stand mixer fitted with a whisk attachment or a hand held electric whisk. Once well mixed, add the Sun-Pat Smooth Peanut Butter and whip or beat until light and fluffy, adding a tablespoon of milk once the peanut butter has been fully incorporated to create a smooth, fluffy frosting.
Spoon, or pipe onto the cupcake and decorate with a few chocolate-covered peanuts.