Ingredients

• • Refined flour 110 gm

• • Baking Powder ¼ tsp
• • Butter 110 gm
• • Sugar 70 gm
• • Eggs 2 nos.
• • Vanilla Essence 1 tsp

  • Peanut butter (smooth) 1 ½ tbsp

• • HERSHEY'S Chocolate Flavoured Syrup 3 tbsp

  For Icing

  • Butter 50 gm

• • Icing Sugar 100 gm
• • Peanut Butter ½ tbsp

  • Sea salt ¼ tsp

• • HERSHEY'S Caramel Flavoured Syrup 1 tbsp
• • Caramelized peanuts to garnish 30gm peanut & 50gm sugar (optional)

   

How to Make Peanut Butter Choco-Cupcakes

• • Preheat oven to 160 degrees Celsius for 10 mins.

  • In a bowl, mix flour and baking powder and keep aside

  • Cream the butter and sugar. Then, add eggs.

  • Add the vanilla essence and then the flour mixture and blend to form a batter

  For the filling

  • Mix the peanut butter and HERSHEY'S Chocolate Flavoured Syrup and put it in a piping bag.

  • Pour batter into lined muffin tray. After this, in the center pipe the filling and bake it at 160 degree Celsius for 25-30 mins.

  • Insert a toothpick into the cupcake. If it comes out clean, it’s baked.

  For the Icing

  • Mix all the icing ingredients together till smooth

  • Put it in a piping bag with a star nozzle

  • Pipe it on the cooled cupcakes and add caramelized peanuts on top for some crunch