Peanut butter mini cupcakes

MAKES 18

150 g (5½ oz) unsalted butter, chopped

115 g (4 oz/½ cup) soft brown sugar

2 eggs

125 g (4½ oz/½ cup) crunchy peanut butter

125 g (4½ oz/1 cup) self-raising flour

30 g (1 oz/¼ cup) plain (all-purpose) flour

60 ml (2 fl oz/¼ cup) milk

HAZELNUT AND PEANUT BUTTER ICING (FROSTING)

120 g (4¼ oz/½ cup) hazelnut spread, softened

90 g (3¼ oz/¹/₃ cup) crunchy peanut butter,softened

2 x 60 g (2¼ oz) chocolate-coated peanut bars (such as Snickers), chopped

1  Preheat the oven to 180°C (350°F/Gas 4). Line 18 flat-bottomed patty holes with paper cases.

2  Beat the butter and sugar together in a bowl with electric beaters until light and creamy. Add the eggs, one at a time, beating well after each addition. Add the peanut butter and beat until combined. Fold in the sifted flours alternately with the milk until combined.

3  Divide the mixture evenly among the cases. Bake for 10–12 minutes, or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool completely.

4  To make the hazelnut and peanut butter icing, combine the hazelnut spread and peanut butter. Spread the icing over each cake and decorate with a piece of chocolate peanut bar.