Ingredients (to make 12 Cupcakes)
- 125g smooth peanut butter
- 165g caster sugar
- 2 eggs
- 190g self raising flour
- 40g cocoa powder
- 180ml milk
- 100g dark chocolate, melted
For The Frosting
- 150g icing sugar
- 250g smooth peanut butter
- 50g butter, softened
- 75ml cream
Preheat the oven to 160°C (140°C fan-forced). Line a 12-hole cupcake tin with cupcake papers.
Place the peanut butter and sugar into a bowl and with an electric mixer beat until well combined.
Gradually add the eggs one at a time and beat well. Add the milk and beat until just combined. Sift over the flour and cocoa and beat until well combined. Fold through the dark chocolate.
Spoon the mixture evenly into the cupcake papers and bake for 20 to 25 minutes. Allow to cool.
To Make The Peanut Butter Frosting
Place the sugar, peanut butter and butter in an electric mixer and beat for 6 minutes or until light and fluffy.
Add the cream and beat for a further 2 minutes until well combined.
Pipe or spread the frosting onto the cool cupcakes and enjoy!