• Cooking Time: 30
  • Servings: 24
  • Preparation Time: 15


I’ll admit I have a bit of a thing for peanuts. Whether they’re sprinkled over a Pad Thai, covered in honey and roasted or eaten from the packet in the pub I just can’t get enough. So on one of the hottest days of 2016 I decided to make some nutty cupcakes. These Chocolate Peanut Cupcakes are made with ground peanuts and each topped with a piece of Mr Tom caramelised peanut bar. The recipe makes 24 cupcakes but if you don’t want that many (or just have one 12-hole cupcake tray) you can simply halve the ingredients and bake 12 cupcakes instead.


  • 230g butter, softened
  • 220g soft brown sugar
  • 230g milk chocolate, cooled but not set
  • 1 tsp vanilla extract
  • 4 eggs
  • 250g ground peanuts
  • To Decorate:
  • Chocolate frosting
  • 2 x Mr Tom peanut bars, broken into pieces


  • Start by preheating your oven to 160°C and line two 12-hole cupcake trays with cases.
  • Using a hand mixer or stand mixer, beat the soft butter for a few minutes.
  • Add the soft brown sugar and continue beating until the mixture looks fluffy.
  • Add the cooled melted chocolate and vanilla extract and beat for a couple of minutes.
  • Add the eggs one at a time, mixing well after each egg is added.
  • Gently fold in the ground peanuts until fully combined.
  • Divide the mixture evenly between the cupcake cases and bake in the middle of the oven for 30 minutes. When baked, a skewer inserted into the centre of a cupcake should come out clean.
  • When baked, leave the cupcakes cooling in the tin for five minutes before transferring to a wire rack to cool completely.
  • To decorate:
  • Make a batch of chocolate frosting and drop it into a piping bag fitted with an open star nozzle. I used the Wilton 1M nozzle.
  • Give each cupcake a swirl of chocolate frosting and finish with a piece of Mr Tom.
  • ENJOY!!

Categories: Cupcakes 

Author Credit: Jamie

Website Credit:

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