RECIPE FOR 12 CUPCAKES
CAKE INGREDIENTS:
125g Self Raising Flour 125g Caster Sugar 1/4 tsp Bicarbonate of soda / baking soda 1/4 tsp salt 50g Peanut Butter (crunchy) 135g Soft Unsalted Butter 2 large free-range eggs 1 tbsp Whole Milk

ICING: 150g soft Unsalted Butter 60g Peanut Butter (smooth would be better for the icing) 250g Sifted Icing Sugar 1-2 tbsp Whole Milk
HOW TO:

 Mix all the ingredients in together until well combined then add the milk at the end, mixing for a bit longer to make sure all ingredients are blended. Place the mixture in the cupcake cases and bake them at 170C for 22 minutes.

 For the buttercream, beat the butter and the smooth peanut butter together at high speed for about 1-2 mins then add the icing sugar in 2 stages, beating everything repeatedly.

Once the cupcakes are out of the oven and cool, remove the centre with an apple corer and fill the hole with raspberry jam or any jam you like. In this case, I used blueberry jam because I had some left in the fridge from when I made the gluten free cupcakes - find the recipe for the jam here.

To finalise, beat the butter and the peanut butter until well combined at a high speed on a stand mixer or using a hand mixer. Slowly add the sifted icing sugar in 2 stages and a little bit of milk at the end just help soften the mixture up. Decorate the cupcakes as you prefer, but I opted to go with a big round nozzle and a small quantity of the jam on top of the buttercream. You can also sprinkle ground peanuts for an added detail and extra taste. The world is your oyster. Have fun!
My overall score for this recipe is: 7/10