Chocolate peanut cupcakes
45 min
These flourless chocolate peanut cupcakes are made with ground peanuts and each topped with a 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.
1 person made this
Ingredients
Makes: 24 cupcakes
- 230g butter, softened
- 220g dark brown soft sugar
- 230g milk chocolate, cooled but not set
- 1 teaspoon vanilla extract
- 4 eggs
- 250g ground peanuts
- To decorate
- chocolate frosting
- 2 Mr Tom peanut bars, broken into pieces
Method
Prep:15min ›
Cook:30min ›
Ready in:45min
- Preheat oven to 160 C / Gas 3. 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 2 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 until a skewer inserted into the centre of a cupcake should come out clean, about 30 minutes.
- When baked, leave the cupcakes cooling in the tin for 5 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 1M nozzle).
- Give each cupcake a swirl of chocolate frosting and finish with a piece of Mr Tom.
