Peanut Butter Chocolate Cupcakes

We absolutely adore these cupcakes. They’re light, fluffy and chocolate-y, and topped with a gorgeous peanut butter frosting. What’s not to love?

Ingredients

-1 cupcakes+

Metric

Method

1. 1

   Preheat the oven to 180°C fan / 400°F, and line a 12-hole muffin tray with cupcake cases. We use 50 mm (2”) cases.

   
2. 2

   Melt the margarine in a saucepan on a low heat, then transfer to a mixing bowl with the rest of the cake ingredients. Gently mix until fully combined.

   
3. 3

   Spoon 2 tablespoons of mixture into each cupcake case or, if using different sized cases, fill until each case is roughly three-quarters full.

   
4. 4

   Bake in the preheated oven for 22–24 minutes, or until a skewer comes out clean.

   
5. 5

   Remove the muffin tray from the oven and transfer the cupcakes to a cooling rack. Leave to cool completely.

   
6. 6

   Meanwhile, place the frosting ingredients in a mixing bowl and combine until smooth. If the frosting is too thick, add more milk a small amount at a time. Transfer the frosting to a piping bag.

   
7. 7

   Pipe a generous amount of frosting on to the cooled cupcakes and top with a sprinkling of crushed peanuts and pretzels. Finish with a single pretzel on top of each cupcake.