Peanut Butter Cupcakes

MAKES 12 PREPARATION 30 MINUTES COOKING 25 MINUTES (PLUS COOLING)

75g butter, softened

1 / 3 cup peanut butter

½ cup brown sugar

2 eggs

1¾ cups self-raising flour,

sifted

½ cup milk

TOPPING

300ml thickened cream

½ cup peanut butter crushed peanuts to serve

12 Ferrero Rocher

chocolates

1. Preheat oven to 180°C. Line a 12-hole muffin pan with paper patty cases.

2. In a medium bowl, using an electric mixer, beat butter, peanut butter and sugar together until

pale and creamy. Add eggs, one at a time, beating well after each addition.

3. Fold in flour alternately with milk. Spoon mixture evenly into cases until two-thirds full.

4. Bake for 20-25 minutes or until cooked when tested. Transfer to a wire rack to cool completely.

5. TOPPING. In a medium bowl, beat cream to soft peaks. Fold in peanut butter to combine. Spoon onto cupcakes, smoothing the edges. Sprinkle with crushed nuts. Top each cupcake with a chocolate.