Ingredients

~paper cupcake case

~100g Icing-sugar, otherwise known as confectioner’s sugar. This packet is white powdered refined cane-sugar.

~100g Peanut butter (smooth).

~200g Chocolate. Use what you like, I went for “Chocolate flavour cake covering”

Preparation

  1. melt chocolate by setting a bowl on top of a pan simmering water gently 2.Add a spoon of molten chocolate to a baking case, and push it up the sides with a small spoon. It will relax back down to the bottom, leaving a coating on the sides. Leave the chocolate to cool and move on to the next case.
  2. Mix peanut butter & sugar together until you’ve got the sweetness you like
  3. To fill the cups- warm the filling, but only warm it, to around body temperature.
  4. To finish the cups, add a spoon of chocolate to the top, give a bit of a shake, and let them cool.