- Preheat oven to 190º/170º fan.
- Add the flour, sugar and baking powder into a large bowl and stir with a wooden spoon until well combined.
- In a separate bowl, use the Dualit Hand Mixer to mix the eggs and butter together.
- Then, pour the wet ingredients into the dry, ensuring to mix continuously to prevent any lumps or clumps of flour forming.
- Once the ingredients are well combined, split the cake batter into two bowls.
- In one bowl, add the teaspoon of vanilla essence and mix thoroughly.
- In the other bowl, use the Hand Mixer to whisk in the cocoa powder.
- Line a cupcake tin with cupcake cases.
- Use an ice cream scoop to place one scoop of chocolate cake batter into the bottom of each case.
- Then, use a spoon to add a layer of vanilla cake batter to the center of the chocolate batter and lightly swirl the vanilla batter through the chocolate. This will create the marbled effect.
- Repeat steps 9 and 10 until all of the batter from both flavours has been used.
- Place in the oven and bake for 15-20 minutes, or until the cakes are golden on the top and a skewer comes out clean.
- Once the cakes are cooked through, remove from the oven and place onto a wire rack to cool.
- Whilst the cupcakes are cooling, mix the icing sugar and water together to form a frosting.
- Roughly chop the peanuts into small chunks.
- Once the cupcakes are completely cool, spoon the frosting onto the top of each cake and sprinkle with the chopped peanuts.
- Enjoy!
_________________________________________________________________
