Triple Peanut Toffee Crisp Cupcakes

Ingredients for 12 servings:

• 2 eggs
• 125 g sugar, white
• 125 g brown sugar
• 50 g butter, soft
• 125 g peanut butter
• 250 g flour
• 2 tsp baking powder
• 100 ml milk
• 1 pinch of salt
• Brittle:
• 50 g chopped peanuts
• 80 g sugar, white
• 150 g peanut butter
• 50 g butter, soft
• 200 g cream cheese, room temperature
• 50 g powdered sugar, sifted
• 1 pinch of salt
• ¼ can condensed milk, caramelized

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

If you like peanuts and caramel, you’ll love these cupcakes; they’re not that sweet.

Preheat the oven to 180°C (160°C fan/convection oven) and line a muffin tin with 12 paper baking cases. Beat the eggs with the sugar until light and fluffy. In another bowl, cream the butter and peanut butter until light and fluffy. Briefly stir in the flour mixed with baking powder and salt and the milk. Briefly fold in the egg custard. Pour into the cases and bake for about 20 minutes. Meanwhile, melt 80g of sugar in a pan and caramelize until golden brown. Stir in the chopped peanuts and pour onto a sheet of baking paper. Place a second layer of baking paper on top and roll the mixture out as thinly as possible with a rolling pin (careful! It’s very hot!). Let cool and then break into decorative pieces. For the topping, cream the cream cheese with 150g peanut butter, 50g butter, icing sugar, and salt until creamy. When the cupcakes are finished baking, let cool completely. Stir the caramel cream until smooth. Pipe a strip of it from the tip to the top into a piping bag. Then, carefully, without breaking the caramel stripe, fill with the frosting. Pipe it onto the cupcakes in a pretty swirl. Decorate with the peanut brittle.