- Preheat oven to 180º/160º fan.
- Add the flour, baking powder, sugar and cocoa powder into a bowl and mix together using a wooden spoon. Set aside.
- In a separate bowl, use the Dualit Hand Mixer with Flat Beater Attachments to mix the eggs and stork together.
- Once well combined, slowly pour the wet ingredients into the dry ingredients, whisking continuously to form a smooth batter.
- Line a muffin tin with cases.
- Using an ice cream scoop, begin to fill the cases with the chocolate cupcake mix. Aim to fill the cases up about 2/3 of the way, leaving room for the cakes to rise.
- Place the tin in the oven and bake for 15-20 minutes, or until the top is firm and a skewer comes out clean.
- Take the cupcakes out of the muffin tin and place on a wire rack to cool.
- Whilst the cupcakes are cooling, place the unsalted peanuts and 50ml of water into a bowl and use the Dualit Hand Blender to blend them into a paste.
- Then, add the rest of the water and the icing sugar into the bowl and use the Hand Mixer to whip up a frosting.
- Once the cakes are completely cool, use a piping bag to pipe on the peanut butter frosting.
- Enjoy!
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