Right then, these cupcakes are pretty delicious. So much so that a)I am not going to make them again for our consumption in a hurry (my thighs…my thighs…) and b)I will be making them next time I am at an event. So thank you Rory for your insane input.

I mention  Rory because if I were to make them by myself without the aid of a child I would be far more controlled with the chocolate topping. As it is just melted chocolate it sets really hard and I found they were a bit difficult to eat with any form of grace as you bit down on the paving slab. I think putting the melted chocolate into piping bag and drizzling fine lines over the top would be much more successful. But he was in charge in this instance…

Makes 12 muffin sized cupcakes

110g butter or margarine (I am a big fan of Stork)

110g caster sugar

85g self raising flour (sifted)

25g cocoa powder (NOT drinking chocolate…grrrrr)

2 large free range eggs

3 tablespoons really good crunchy peanut butter

200g of caramel (I used a tin of the ready made stuff – it’s just under 400g)

200g chocolate (I used 54%)

Pre heat the oven to 175C and line a 12 hole muffin tin with cases.

In a mixer (or with an electric whisk) beat together the butter or marge, sugar, flour, eggs and cocoa until the mixture is much paler and mousse like in texture. Don’t skimp on the beating.

Dollop the  mixture into the cases and bake for 15 to 20 minutes or until spongy to the touch and a skewer comes out cleanly. Cool the cakes on a wire rack.

When the cakes are cold, mix together the caramel and the peanut butter. You can, if you are feeling particularly generous, scoop out a cone from the top of the cake, spoon a bit of the goo in and put the lid back on. Whatever you choose, you need to slather the tops of the cakes with the peanut caramel, whether you are doing the central gubbins or not.

Carefully melt the chocolate (microwave or in a  bowl over hot water – but not touching the water). Pour the melted chocolate into a greaseproof piping bag, snip off the end and zig zag it over the tops of the cakes. OR, do a Rory and spoon great mounds of it over in an inelegant manner.

You need to let the chocolate set before you eat them , so I’d advise stepping away at this point and go and tidy the cutlery drawer.