Courtesy of "Cupcakes" . Excerpted by permission of Thunder Bay Press. All rights reserved.
|Scant 2/3 cup unsalted butter, chopped||1/4 cup all-purpose flour|
|1/2 cup brown sugar||1/4 cup milk|
|2 eggs||1/2 cup hazelnut spread, softened (for hazelnut and peanut butter frosting)|
|1/2 cup crunchy peanut butter||1/3 cup crunchy peanut butter (for hazelnut and peanut butter frosting)|
|1 cup self-rising flour||2 x 2 1/4-ounce chocolate coated candy bars, chopped (for hazelnut and peanut butter frosting)|
Preheat the oven to 350º F. Line 18 flat-based mini muffin cups with paper liners.
Beat the butter and sugar together in a bowl with electric beaters until light and creamy. Add the eggs, one at a time, beating well after each addition. Add the peanut butter and beat until combined. Fold in the sifted flours alternately with the milk until combined.
Divide the mixture evenly among the paper liners. Bake for 10-12 minutes, or until a toothpick comes out clean when inserted into the center of a cake. Transfer onto a wire rack to cool completely.
To make the hazelnut and peanut butter frosting, combine the hazelnut spread and peanut butter. Spread the frosting over each cake and decorate with a piece of candy bar.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf