Gluten-free chocolate cupcakes with peanut butter frosting

Instructions

1 Preheat oven to 150°C. Line 2 x 12-hole (40ml) muffin tins with paper cases.

2 In a small saucepan combine chocolate and water. Place over a medium heat, stirring, until chocolate has melted and mixture is smooth.

3 Beat spread, sugar and eggs with an electric mixer until light and fluffy. Sift in flour and cocoa then stir in almond meal. Add chocolate mixture and stir to combine.

4 Divide mixture evenly into prepared muffin tins. Bake for 20 minutes, or until firm to touch. Cool for 5 minutes before transferring to a wire rack to cool completely.

5 To make frosting, combine all ingredients and stir until smooth. Dollop frosting over cooled cupcakes. Serve scattered with crushed peanuts.