Peanut Butter and Chocolate Cupcake Muffins

Step 1/4

• 40 g butter
• 40 g caster sugar
• ¼ tsp baking powder
• 26⅔ g flour (self-raising)
• ⅔ eggs
• milk
• 8⅓ g peanut butter powder (PB2/Peanut hottie)
• 25 g chocolate chips

• muffin tin
• muffin cases
• oven
• hand mixer with beaters
• bowl

Preheat oven to Gas 3/170°C/325°F. Line a six-hole muffin tray with paper muffin cases. Whilst oven is heating, combine sugar and butter with an electric hand whisk until fluffy. Add the flour, baking powder, eggs, peanut butter powder and chocolate chips and continue to mix until well combined. If the mixture feels too stiff, add some milk to loosen it.

Step 2/4

• 1 tbsp creamy peanut butter

Spoon a tablespoon of mixture into each muffin case. Using a different spoon and a butter knife, spoon half a tablespoon of creamy peanut butter on top of the mixture in each case to create the peanut butter centre. Using the rest of the cake mixture, continue to fill the muffin cases up to around 3/4 full.

Step 3/4

• wire rack

Bake muffins for 20 mins or until golden brown and well risen. When done, transfer on to a wire rack and allow to cool before decorating.

Step 4/4

• creamy peanut butter
• melted chocolate/chocolate sauce/choc chips

Mix some creamy peanut butter, or peanut butter powder, with a splash of water to create a paste to use as a topping. Sprinkle with chocolate chips or some melted chocolate to finish.

Enjoy your meal!