Summary

Ingredients

For the dough:

• 3 egg (s)
• 200 g suar
• 1 teaspoon vanilla sugar
• 50 g butter
• 100 ml whipped cream
• 2 tablespoon coffee, cold
• 200 g flour
• 2 teaspoons baking soda
• 4 tablespoon cocoa powder, unsweetened
• 1 pinch (s) salt
• 100 g chocolate, dark chocolate (70% cocoa)
• 130 g peanuts, salted, chopped
• some peanuts, salted for garnish
• 12 paper cases

For the cream:

• 100 g peanut butter, soft
• 240 g powdered suar
• 4 tablespoon cocoa powder, unsweetened
• 2 teaspoons vanilla sugar
• 150 g double cream cheese
• 1 tablespoon coffee, hotter

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Instructions

1. Preheat the oven to 175 ° C. Place 12 paper cases in the wells of a muffin tray.
2. Beat eggs, sugar and vanilla sugar very lightly and until frothy. Melt the butter, mix with the whipped cream and coffee and stir into the batter. Mix the flour, baking powder, cocoa and salt and fold in carefully.
3. Roughly chop the chocolate, melt over a hot water bath and fold into the batter. Fold in the chopped peanuts and fill the molds 2/3 full with batter. Bake in the middle of the preheated oven for about 15 minutes. Let cool down.
4. For the cream, mix peanut butter, powdered sugar, cocoa, vanilla sugar and cream cheese until creamy. Then undergo the coffee. Spread the cream on the cupcakes and garnish with peanuts.