Inspired by the Great British Bake Off – from Glenn Cosby, former 2013 bake-off contestant Ingredients

300g baking margarine

300g soft brown sugar

3 medium eggs

200g self-raising flour

100g cocoa

2 tsp baking powder

2 tbsp milk

100g smooth peanut butter

50g salted butter

100g icing sugar

80ml double cream

100g salted peanuts

100g milk chocolate

50g salted butter

1.Preheat the oven to 180°c or gas mark 4 and line a muffin tray with large muffin cases 2. Cream 300g baking margarine and 300g soft brown sugar in a stand mixer or with an electric hand beater until it is fluffy and pale – this will take at least 5 minutes 3. Beat into the mixture the 3 medium eggs one by one – it shouldn’t curdle but don’t worry too much if it does 4. Weigh the 200g self-raising flour, the 100g cocoa and 1 teaspoon of baking powder into the bowl and then fold the ingredients together with the 2 tablespoons of milk (any type) until the flour is just incorporated 5. Fill the muffin cases ¾ full with the mixture and bake for 20 minutes or until a cocktail stick comes out clean and then leave to cool in the pans for 5 minutes before transferring to a wire cooling rack 6. In a microwave carefully melt the chocolate and the butter and mix together 7. In the bowl of a stand mixer beat the 50g salted butter with 100g smooth peanut butter scraping down the bowl every now until the two are completely smooth 8. On a low speed add the icing sugar one tablespoon at a time and then beat for about 5 minutes on a high speed 9. Add the double cream and beat on a high speed until smooth and fluffy 10. Once the cakes are completely cool, generously pipe the buttercream in a swirl on top of each cake, generously sprinkle with peanuts and then drizzle the chocolate over the