Chocolate Peanut butter cupcakes by Chef Shireen Anwar

Ingredients:

Butter                           5 ounces or 125 gm or 5 tbsp

Caster sugar (grinded)    5 ounces or 10 tbsp or 125 gm

Eggs                            2

Self-raising flour            4 ounces or 1 cup or 8 tbsp

(To make 1 cup self raising flour, take 1 cup maida (white flour), and 1 tsp baking powder (leveled) and sieve it 3 times)

Coco powder                 2 tbsp (heaped)

Milk                              2 to 3 tbsp

Ingredients for Frosting:

Butter                           1 ounce
Creamy peanut butter     3 tbsp

Icing sugar                    2 ounces
Cream cheese               3 tbsp

For decoration
Chocolate coated peanut as required

Method:

-        In a bowl, beat 5 ounces butter and 5 ounces caster sugar until light and fluffy

-        Now add 1 egg and beat it well then add another egg, add 2tbsp of self raising flour and beat it well.

-      Now add coco powder, beat it, then add the remaining self raising flour and beat it. Also add milk in it and fold everything together with spatula.

-        Preheat your oven at 180 degree Centigrade.

-        Put cup cake liners in try and pour mixture in it, and bake it oven for 20 minutes.

Method for frosting:

-       Beat butter, add peanut butter, cream cheese and icing sugar and beat until frosting is smooth and fluffy

-         Spread some frosting over each cup cake; decorate each with chocolate coated peanut and serve.