Peanut butter sponge with Reese's Peanut Butter Cups inside, Reese's spread buttercream and Reese's Peanut Butter Cups on top
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
To make the sponge, mix together the butter and sugar, using a silicone or wooden spoon, until smooth
Then add the eggs and peanut butter and whisk them in
Then gently whisk in the self raising flour
Divide the mixture between the cupcakes cases. Place two of the frozen Mini Reese's Peanut Butter Cups on top of the batter of each cupcake
Bake them for 20 minutes or until a skewer inserted in the cupcakes comes out clean. Leave to cool completely
To make the buttercream, mix together the butter and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the Reese's Spread and mix it in until smooth. If the buttercream is too stiff, add a splash of milk
Put the buttercream in a piping bag with a star nozzle and pipe it onto the cupcakes, or spread on with a spoon
To decorate, cut two Reese's Mini Peanut Butter Cups in half and place them on top of the buttercream
Store in an airtight container in a cool place, eat leftovers within 3 days
If you can't get hold of the Reese's Spread, you can make a chocolate and peanut butter buttercream using 200g butter or baking spread, 400g icing sugar, 40g cocoa powder, 40g peanut butter and 1 tbsp milk. Full instructions on my Snickers Cupcakes recipe.