Name: Peanut butter cupcakes with espresso icing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 100.00 g butter soft; 50.00 g peanut butter crunchy; 160.00 g sugar; 325.00 ml flour cake; 7.50 ml Baking powder; 3.00 eggs; 62.50 ml milk; 25.00 ml espresso icing: cocoa Grouping; 250.00 ml icing sugar sifted; 60.00 ml water boiled; 100.00 g peanut butter chocolate variety; 100.00 g chocolate malt balls

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Ingredients (12)

100.00 g	butter — soft
50.00 g	peanut butter — crunchy
160.00 g	sugar
325.00 ml	flour — cake
7.50 ml	Baking powder
3.00	eggs
62.50 ml	milk
25.00 ml	espresso icing: cocoa — Grouping
250.00 ml	icing sugar — sifted
60.00 ml	water — boiled
100.00 g	peanut butter — chocolate variety
100.00 g	chocolate — malt balls

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Method:

Oven temperature:180 °C

1. Line a muffin tin with cupcake liners.
Cream the butter, peanut butter and
sugar until light and fluffy. Sift the flour
and baking powder. Beat the eggs and
milk. Alternate adding the flour and egg
mixtures to the butter mixture. Divide
the batter among the cupcake liners and
bake for 18-20 minutes.

2. Prepare the icing: Sift the cocoa and
icing sugar and gradually add the boiling
water until a spreadable consistency is
reached. Ice the cupcakes and decorate
with pieces of peanut chocolate and
chocolate malt balls.