Chocolate Peanut Cupcakes

Method

1. Start by preheating your oven to 160°C and line two 12-hole cupcake trays with cases.
2. Using a hand mixer or stand mixer, beat the soft butter for a few minutes.
3. Add the soft brown sugar and continue beating until the mixture looks fluffy.
4. Add the cooled melted chocolate and vanilla extract and beat for a couple of minutes.
5. Add the eggs one at a time, mixing well after each egg is added.
6. Gently fold in the ground peanuts until fully combined.
7. 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.
8. When baked, leave the cupcakes cooling in the tin for five minutes before transferring to a wire rack to cool completely.
9. TO DECORATE:
10. 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.
11. Give each cupcake a swirl of chocolate frosting and finish with a piece of Mr Tom.
12. ENJOY!!

See it on my blog

See this recipe and others on my blog