Sophie's PB & J cupcakes

• 110 grams softened butter
• 110 grams caster sugar
• 2 eggs, beaten
• 1 tsp vanilla essence
• 110 grams self raising flour
• 2 tbsp milk
• 2 tbsp peanut butter (I prefer smooth for this)
• 140 grams softened butter
• 200 grams icing sugar
• 1 1/2 tbsp milk
• 100 grams cocoa
• 1 jam (i prefer strawberry)
• 1 packet of Reeces pieces.

1. Preheat oven to 180C.
2. Cream the butter and sugar together, and then add the vanilla extract, milk and eggs.
3. Mix thoroughly.
4. Stir your peanut butter into your mix until smooth.
5. Fold the flour into the mix until smooth.
6. Spoon into cupcake cases and bake for approximately 15 minutes, or until you can insert a skewer/toothpick and it comes out clean.
7. For the frosting: beat the butter and half the icing sugar together.
8. Once mixed, add the other half of your icing sugar and the milk (add the milk gradually, stopping if it gets to the right consistency).
9. Leave to one side in a cool place.
10. Cut a circle down into your cupcake and scoop out a hole.
11. Fill with jam and replace the top part of the cupcake that you removed, creating a lid.
12. Frost, and top with Reece's pieces.

butter, caster sugar, eggs, vanilla, flour, milk, peanut butter, butter, icing sugar, milk, cocoa, packet

Taken from cookpad.com/us/recipes/368160-sophies-pb-j-cupcakes (may not work)