Caramel Peanut Cupcakes with Chocolate Fudge Frosting & Peanut Brittle

Yesterday my son Hal was 6 months old, and to celebrate I decided to make some cupcakes! I went with a peanut flavored cupcake as we used to call him 'Peanut' when I was pregnant before and we knew that he was a boy. 

I thought making peanut brittle would be really complicated, but this recipe is so easy and is all done in the microwave in under 10 minutes!

Caramel Peanut Cupcakes

Recipe adapted from Vegan Cupcakes Take Over The World

Makes 12

For the cupcakes

3/4C almond milk

2tsp apple cider vinegar

1/2C smooth peanut butter

1/3C oil

2/3C sugar

2tsp caramel extract

2Tbsp ground flaxseeds

1C + 2Tbsp plain flour

1tsp baking powder

1/2tsp baking soda

1/4tsp salt

For the frosting

10oz vegan dark chocolate chips

1/2C soy cream

For the brittle

1 1/2C peanuts

1C sugar

1/2C golden syrup

1/4tsp salt

1Tbsp vegan butter spread

1/2tsp baking soda

Preheat the oven to 180 and line a muffin tin with cupcake cases.

Mix the milk and vinegar together and set aside to curdle. In a large mixing bowl cream together the peanut butter, oil, sugar and caramel extract. Add the milk mixture and mix until well incorporated. Add the ground flax and mix. Sift in the flour, baking powder, baking soda and salt and mix until just combined. Spoon into the cupcake cases until they are 2/3 full and bake for 20mins. Transfer to a wire rack to cool.

Put the chocolate chips and soy cream in a small pan over a low heat and stir constantly until the mixture is smooth and all the chocolate has melted. Set aside to cool. Once the mixture has completely cooled spoon it into a small bowl and refrigerate for an hour. After an hour it should be nice and thick.

To make the brittle mix together the peanuts, sugar, salt and golden syrup and microwave for 3 1/2mins. Remove from the microwave and stir well. Microwave for a further 3 1/2mins.

Stir well and add the butter. Mix until the butter has completely melted. Add the baking soda and mix quickly. Pour onto a well greased baking tray and spread out evenly. Leave to cool completely before breaking into chunks.

Finish the cupcakes by spreading them with the Chocolate Fudge Frosting and topping them with pieces of the Peanut Brittle.