Chocolate Cupcakes with Reece's Peanut Butter Frosting!!!

So I've got this pot of Reece's Peanut Butter & I'm thinking - what can I do with it? Our friends were coming round for a Chinese & I couldn't not cook anything?!!! The Boss had the perfect idea!

So heres the recipe (makes 8):

Cakes

100g Plain Flour

20g Cocoa Powder

140g Cater Sugar

1.5 tsp Baking Powder

40g Unsalted Butter (room temp)

120ml Whole Milk

1 egg (room temp)

1/4 tsp vanilla extract

Frosting

1 cup Icing sugar

1 cup Peanut Butter

5 tblsp unsalted butter (room temp)

Few drops of vanilla extract

Whole Milk (add til you get consistency desired)

*note - I thought the frosting wasn't sweet enough so I'd add more icing sugar next time*

preheat oven 170c/325F/gas3.

Mix flour, cocoa powder, sugar, baking powder and butter together (you can add a pinch of salt if you want). What you are looking for is a sandy consistency - you can do this by hand or electric whisk.

Combine milk, egg & vanilla in a jug. Add half of it to the sandy mixture & beat til combined. Add the rest of the milk mixture & whisk til smooth (don't overdo it - you want them to rise!)

Spoon into english muffin or american cupcake cases 2/3 full. Bake in the oven for 20 mins (check with s skewer if not sure, poke it in, it should come out clean). Allow to cool completely (be patient!)

Combine the frosting ingredients except the milk together. Whisk like mad, don't worry about overdoing it! Then add the milk drop by drop til you have a paste that is spreadable but wont run all over the place. Kind of like grouting tiles but if you have wallpaper paste, add more sugar.

You can pipe the frosting on to make it look pretty but I don't have the discipline because I usually want to eat one ASAP - so I use a palette knife. I scrape a dollop into the centre then spread it round so it's all covered.