Recipe: Peanut butter and chocolate cupcakes

Ingredients (12 serves):

50g (1¾oz) white chocolate, chopped

100g (3½oz) crunchy peanut butter

1tsp vanilla extract

150g (5½oz) milk chocolate, finely chopped

150g (5½oz) dark chocolate, finely chopped

25g (1oz) salted peanuts, finely chopped

Directions:

Line a 12-hole mini-muffin tin with pretty paper or foil cases, then start by preparing the peanut butter filling. Tip the white chocolate pieces into a small heatproof bowl and melt over a pan of barely simmering water, making sure that the bottom of the bowl doesn’t touch the water. Remove from the heat, stir the chocolate until smooth and add the peanut butter and vanilla extract. Mix to combine and set aside.

Meanwhile, place the milk and the dark chocolate pieces in a heatproof bowl and melt over a pan of barely simmering water, stirring frequently until it is silky smooth. Remove from the heat and cool slightly. Spoon one teaspoon of the melted chocolate into each of the paper cases, followed by one level teaspoon of the peanut butter and white chocolate mixture, flattening the mixture slightly with the back of the spoon.

Now cover the peanut butter with another teaspoon of the melted chocolate and tap the tin gently on the work surface, so that the chocolate covers the peanut butter in a smooth layer. Finally, scatter the finely chopped peanuts over the top of each chocolate cup and leave to cool until they are completely firm before serving. The crunchy peanut butter cups will keep for about a week in an airtight container in a cool place