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Peanut Butter & Chocolate Cupcakes

When your craving peanut butter and chocolate and those tiny Reese butter cups just wont do. These cupcakes are heavenly I took them into work and they were a huge hit!

Notes

* The best way to get the batter into the cases is by using an ice cream scoop. Try it if you haven’t before - it really is a time saver.
* When drizzling the chocolate I first laid out some newspaper on the counter and placed the cupcakes on it - the drizzling bit can get a bit messy, well the way I do it anyway.
* As hard as it is to be patient make sure the cupcakes have cooled completely before you start to icing them, else the icing will start to sweat.
* With the brewed coffee add as little or much of it as you like , I always end up making a bit extra and I usually don’t use it all

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Angus Hughson

Moscato, Sparkling Whites and Rose are the best wines to pair with Peanut Butter & Chocolate Cupcakes.

 
 

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