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.


    London, England, UK
    1 person made this

    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

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 160 C / Gas 3. 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 2 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 until a skewer inserted into the centre of a cupcake should come out clean, about 30 minutes.
    8. When baked, leave the cupcakes cooling in the tin for 5 minutes before transferring to a wire rack to cool completely.
    9. 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).
    10. Give each cupcake a swirl of chocolate frosting and finish with a piece of Mr Tom.

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