Peanut butter choc cupcakes

156g plain flour

1/2 tsp bicarb of soda

1/8 salt

120ml veg oil

125g peanut butter

200g dark brown sugar

1 egg

80g yoghurt

1 1/2 tsp vanilla extract

180ml whole milk

115g softened butter

210g pure sifted Icing sugar

20g cocoa powder

20 ml milk

40g peanut butter

1/2 tsp vanilla extract

1/8 tsp salt

Preheat the oven to 160 c and line a cupcake tin with papers.

Combine flour, bicarb, and salt and whisk to remove any lumps.

In a separate bowl combine all the wet ingredients and whisk.

Combine the wet into the dry and whisk until lump-free. Don’t overmix

Once a glossy and smooth mix is formed fill your cupcake cases 3/4 full.

Bake in the oven for 12-15 minutes or until a skewer inserted comes out clean.

Allow them to cool down at room temperature and begin making your frosting.

Beat butter in a bowl until light and pale

Add the sifted icing sugar and whip until smooth

Gradually add milk, and vanilla extract; beat until smooth.

Add the peanut butter, cocoa powder, and salt and whisk again.

Pipe onto your cupcakes and decorate with crushed peanuts or peanut butter cups.

Eat and enjoy