How to make peanut butter and chocolate cupcakes

Put the 110 grams of butter and the caster sugar and cream together until light and fluffy

Add the golden syrup and fold in

Add the flour and the two eggs and fold together into a smooth mix

Add the peanut butter and fold in

Finally add a splash of milk if it needs thinning, it should very gently fall off the spoon

Fill your cupcake cases by half with the mixture in a cupcake baking tray, I used quite big cases but this mix will easily fill 12-16 small cases

Bake in the oven for 15-20 minutes until golden and a skewer comes out clean when inserted into one of the cakes

For the butter cream mix the butter and icing sugar together until creamed and then add the chocolate spread, it should be stiff and if it isn't then pop it in the fridge for a while to set

Pipe onto the cakes in a small swirl

Now place the 150 grams of caster sugar into a pan on a low heat and melt slowly into a smooth caramel

Pour the melted sugar onto a baking tray lined with baking paper and leave to cool and harden

Smash the caramel into pieces with a rolling pin

Place the shards into the cupcakes and cool again to firm up until you serve :)