For the cupcakes: 

  • 75g salted butter, softened
  • 50g crunchy peanut butter
  • 225g dark brown sugar
  • 1 tbsp golden syrup
  • 1 large egg
  • 175g plain flour
  • 2 tbsp cocoa
  • 1 tsp bicarbonate of soda
  • 100g salted peanuts
  • 75g dark chocolate chips

For the icing: 

  • 140g (5oz) butter, softened
  • 280g (10oz) icing sugar, sieved
  • 1 tbsp of milk
  • Food colouring, if required


For the cupcakes: 

1. Heat the oven to 180°C gas mark 4.

2. Cream the butter and sugar together until light and creamy.

3. Add the eggs, a little at a time, beating well between each addition.

4. Fold the flour and baking powder into the cake mixture, add a little milk if needed to form a soft consistency with the vanilla extract.

5. Place muffin cases in a 12 hold metal cupcake baking tray.

6. Bake for 10-15 minutes, until well risen and golden brown.

For the icing:

1. Beat the butter well and the sieved icing sugar in several batches, beating well until soft and fluffy.

2. Add the milk to make a soft piping consistency.

3. Add a few drops of colour, as required.

4. Place in a piping bag, fitted with a star nozzle and use to top cupcakes.

Here's what you'll need:

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