Chocolate Peanut butter cupcakes

Butter 5 ounces or 125 gm or 5 tbsp
Caster sugar (grinded) 5 ounces or 10 tbsp or 125 gm
Eggs 2
Self-raising flour 4 ounces or 1 cup or 8 tbsp
(To make 1 cup self raising flour, take 1 cup maida (white flour), and 1 tsp baking powder (leveled) and sieve it 3 times)
Coco powder 2 tbsp (heaped)
Milk 2 to 3 tbsp

Ingredients for Frosting:
Butter 1 ounce
Creamy peanut butter 3 tbsp
Icing sugar 2 ounces
Cream cheese 3 tbsp

For decoration
Chocolate coated peanut as required

METHOD:

- In a bowl, beat 5 ounces butter and 5 ounces caster sugar until light and fluffy
- Now add 1 egg and beat it well then add another egg, add 2tbsp of self raising flour and beat it well.
- Now add coco powder, beat it, then add the remaining self raising flour and beat it. Also add milk in it and fold everything together with spatula.
- Preheat your oven at 180 degree Centigrade.
- Put cup cake liners in try and pour mixture in it, and bake it oven for 20 minutes.

Method for frosting:
- Beat butter, add peanut butter, cream cheese and icing sugar and beat until frosting is smooth and fluffy
- Spread some frosting over each cup cake; decorate each with chocolate coated peanut and serve.