I was just experimenting when I made these and this recipe made around 7 large cupcakes so I would recommend doubling it if you want more.
Ingredients:
- 100g butter (or olive/sunflower spread)
- 100g caster sugar
- 1 egg
- 100g chestnut flour
- 1/4 tsp xantham gum
- 1/4 tsp baking powder
- 3-4 tbsp nutella
- 75g butter
- 100g peanut butter
- 225g icing sugar (approx)
- milk
Method:
- Pre-heat the oven to 180C.
- Cream together the butter and sugar.
- Add in the egg and mix.
- Add in the flour, gum and baking powder (I don't find that chestnut flour needs sifting)
- Add in the nutella and mix until well combined.
- Spoon the mixture into cupcake cases in a cupcake tray and bake until the cake springs back to touch.
- Once the cakes have cooled add the butter and a splash of milk in a bowl and add in some of the icing sugar until it starts to form butter cream icing.
- Add in the peanut butter and the remaining icing sugar until well combined (you may need more or less icing sugar, if it becomes too thick just add a small amount of milk).
- You can either spread the icing on the cooled cakes or pipe it on.
