Chocolate Peanut Cupcakes
230g butter, softened
220g soft brown sugar
230g milk chocolate, cooled but not set
1 tsp vanilla extract
250g ground peanuts
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.
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.
Pairs Well With
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.