- 200g (7.05 oz) plain flour
- 200g (7.05 oz) caster sugar
- 4 tbsp cocoa powder
- 1 tsp salt
- 5 tbsp vegetable oil
- 1 tsp bicarbonate of soda
- 1 tsp vanilla extract
- 1 tsp white wine vinegar
- 250ml (8.8 fl oz) water
- 125g (4.4 oz) icing sugar
- 250g (8.8 oz) smooth peanut butter
- 2 tbsp almond milk
- A handful of peanut
- 40g (1.4 oz) dark chocolate
- Pre-heat the fan oven to 180*C.
Put all the cupcake ingredients into a food processor and whizz them together into a thick, creamy mixture.
Carefully pour equal amounts of the cake mixture into a muffin tin (lined with cupcake cases). Put the tin in the oven and bake the cupcakes at 180℃ for 45 minutes.
Whilst the cupcakes are baking, sieve the icing sugar into a mixing bowl, add the peanut butter and almond milk and stir everything together until the mixture is the same consistency as buttercream. Transfer the icing into a piping bag with a decorative nozzle attached.
Take the cupcakes out of the oven and let them cool down to room temperature. Take the cupcakes out of the muffin tin and put them on a tray. Pipe the icing on to the cupcakes in a swirling, decorative fashion.
Crush a few peanuts and grate some chocolate, then sprinkle it all on top of the icing to make your cupcakes look fantastic!
Preparation time: 45 mins
Makes: 12 cupcakes
Get creative with your decorating your cupcakes by using different decorations.