Ingredients
For the cake
75g of cake flour
50 of cocoa powder
125g of sugar
125g of salt butter
2 XL free range eggs
1 tsb (5ml) baking powder
½ tsp (2.5ml) bicarbonate of soda
Small pinch of salt
1 tsp (5ml) vanilla essence
2 tbsp milk
For the icing
170g of full fat cream cheese
½ cup of Yum Yum Crunchy Peanut Butter
1 ½ cups of Selati icing sugar
1 tsp (5ml) vanilla extract
½ cup of roasted peanuts, roughly chopped
Cooking Instructions
Preheat the oven to 180 degrees C.
Place 12 cupcake papers into a cupcake tin
Place all the ingredients except the milk into a food processor and pulse to mix
Add the milk slowly and process for another minute or until smooth
Spoon the batter equally into the cupcake papers and bake for 18 to 20 minutes
Remove the cupcakes and cool on a wire rack
To make the icing, beat the cream cheese and Yum Yum Peanut Butter until soft
Sift in the icing sugar and beat until combined
Stir in the vanilla extract
Fill a piping bag with the icing and pipe on top of the cupcakes
Decorate with chopped peanuts and different sprinkles!
For a quick fix you can store bought cup-cakes or cupcake pre-mix.