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

To make the frosting:

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