Choc + Peanut Cupcakes

These cupcakes are so wrong I don't want to be right. I instantly felt my thighs get fatter just reading the recipe.
But let's not let that get in the way of something totally delicious.
My beautiful friend whipped these cupcakes up while I finally mastered the perfect frosting for this recipe! Great success!
We made these for a tea party & I churned some more out to take to a NYE party & they were pretty popular!
I didn't get a chance to take step by step photos as I was in a rush!
I hope you enjoy them as much as we did!


Ingredients:
3/4 cup Self Raising Flour
1/4 cup Cocoa
1/2 cup Sugar (brown, granulated or caster work fine)
1/3 cup Butter
2 Eggs
1/4 cup Vegetable Oil
1/3 cup Milk
1 teaspoon Vanilla Essence
1 large Tablespoon Peanut Butter (crunchy or smooth)
Choc Peanut Butter Frosting:
2 cups of Icing Sugar
1/3 cup of melted peanut butter
50 grams of butter
1/2 a block of dark chocolate (chopped)
Method:
1. Preheat oven at 160 degrees celsius. Place 12 cupcake cases on a cupcake tray. Sift dry ingredients (flour, cocoa & sugar) into a bowl, make a well in the centre and add the wet ingredients (butter, eggs, oil, milk, vanilla & peanut butter). Mix well with an electric beater or whisk.
2.Fill each case half way, place a peanut butter cup in the middle then cover with another tablespoon of mixture. Bake for 15-20 or until a skewer inserted near centre comes out clean. Allow to completely cool.
3. Choc Peanut Butter Frosting: Sift Icing sugar into a bowl. Melt peanut butter & allow to cool before adding to icing sugar. Beat icing sugar and peanut butter and butter together. Chop chocolate finely and stir into mixture.