Peanut Butter and Chocolate Chip Cupcakes/Muffins

Makes 12

Delicious warm out of the oven without frosting and topped with a variety of frostings.

Ingredients
250g margarine
125g caster sugar
125g soft dark brown sugar
4 large eggs
3 heaped tbsp chunky peanut butter
100g milk chocolate chips
250g self raising flour

Method

1. Preheat the oven to 180 degrees C/ 160 degrees C for fan assisted.
2. Cream together the margarine and sugars until light and fluffy.
3. Mix in the eggs one at a time, adding a little of the flour if it begins to split.
4. Beat in the peanut butter and chocolate chips, and lastly the flour.
5. Fill the cupcake cases until 2/3 full and bake in the oven for 20-25 mins, or until it is golden brown and springs back.
6. Remove from the oven. Eat warm or leave to cool and frost.
   
   
   

Chocolate Brownies

Serves 16

Ingredients
350g chocolate (50-60% cocoa)
250g butter
3 large eggs
250g soft dark brown sugar
2 tbsp strong black coffee
85g plain flour
1 tsp baking powder
50g chopped mixed nuts

Method

1. Preheat the oven to 150 degrees C. Grease and line a 9 x 9 inch cake tin with baking paper.
2. Melt the chocolate and the butter together, in a microwave.
3. With an electric mixer whisk the eggs until light and airy, this will take several minutes. Sieve and slowly add the sugar, until the mixture is thick and glossy.
4. Fold the chocolate mixture and the coffee into the eggs, then sift in the flour and baking powder, and stir until smooth and fully combined.
5. Pour into the prepared cake tin and scatter the nuts over the top of the mixture.
6. Bake for 45-50 minutes, it should still be moist and dense in the centre, it will firm up when cooling.
7. Cool in the tin for 1 hour, then cut into 16 squares and leave to finish cooling on a wire rack.