• Makes 12
  • 30 mins prep
  • 25 mins cook

Peanut butter cupcakes

Peanut butter

Sweet, fluffy peanut butter cupcakes are topped with a rich, creamy icing and sprinkled with crushed nuts. Topped with a sweet, crunchy hazelnut chocolate, this dessert is wonderfully decadent and perfect for a weekend treat.


Peanut butter cupcakes

  • 75 g softened butter
  • 1/3 cup peanut butter
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 3/4 cups self-raising flour, sifted
  • 1/2 cup milk


  • 300 ml thickened cream
  • 1/2 cup peanut butter
  • 12 ferrero rocher chocolates
  • crushed peanuts, to serve


Peanut butter

  1. Preheat oven to 180°C (160°C fan-forced). Line a 12-hole muffin pan with paper patty cases.
  2. In a medium bowl, using an electric mixer, beat butter, peanut butter and sugar together until pale and creamy. Add eggs, one at a time, beating well after each addition.
  3. Fold in flour alternately with milk. Spoon evenly into cases until two-thirds full. Bake 20-25 minutes, until golden and cooked when tested. Transfer to a wire rack to cool completely.
  4. To make icing: in a medium bowl, beat cream to form soft peaks. Fold in peanut butter to combine. Spoon onto cooled cupcakes, smoothing edges. Sprinkle crushed peanuts all over. Top with a chocolate.


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