Mini Choc Peanut Butter Cupcakes

For the cupcakes:

• 1 scoop (30g) Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Vanilla
• 1 cup flour
• 2 eggs
• 3 tablespoons crushed peanuts
• 1/2 cup smooth natural peanut butter
• 1/4 cup cup sugar of choice or alternative - i.e. coconut sugar, or a 'no calorie' baking sugar
• 1 teaspoon vanilla essence
• 1/3 cup milk of choice

For the frosting:

• 1/2 cup butter - softened
• 3 tablespoons cocoa powder
• 4 squares dark chocolate - melted
• 1/4 cup powdered sugar
• 1-2 tablespoons milk

To make the cupcakes:

1. Step 1: Preheat oven to 160 degrees celsius.
2. Step 2: Set out 30 mini cupcake cases on a tray.
3. Step 3: Whisk peanut butter and sugar until well combined and smooth.
4. Step 4: Add eggs and vanilla and continue to whisk.
5. Step 5: Add peanut pieces and stir.
6. Step 6: Add flour and milk alternatively in three batches until well combined.
7. Step 7: Spoon evenly into cupcake cases.
8. Step 8: Bake for 10-12 minutes or until a skewer comes out clean.
9. Step 9: Allow to cool completely before frosting.

To make the frosting:

1. Step 1: Whisk all frosting ingredients together until smooth and creamy.
2. Step 2: Pipe onto each cupcake.
3. Step 3: Cupcakes are best stored in the fridge for up to one week.

Nicole Frain

Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!