Ingredients

• 200g butter, chopped
• 200g dark chocolate, chopped
• 1/4 cup (30g) cocoa powder
• 1/4 cup (60ml) hot espresso coffee
• 1 cup (200g) caster sugar
• 3 eggs
• 1/2 cup (75g) self-raising flour
• 1/4 cup (40g) plain flour

Peanut butter frosting

• 250g cream cheese, softened
• 1 teaspoon vanilla bean paste
• 1 1/2 cups (230g) icing sugar mixture
• 200g ctn smooth peanut butter

Toffee peanut shards

• 3/4 cup (155g) caster sugar
• 1/2 cup (80g) roasted peanuts, coarsely chopped

Method

• Step 1 Preheat oven to 160C. Line eighteen 1/3 cup (80ml) muffin pans with paper cases.
• Step 2 Combine the butter, chocolate, cocoa powder and coffee in a medium saucepan. Place over medium-low heat and cook, stirring, for 5 minutes or until butter and chocolate melt and mixture is smooth. Remove from heat. Set aside for 10 minutes to cool.
• Step 3 Transfer mixture to a large bowl. Add the sugar and stir to combine. Add the eggs and stir to combine. Add the combined flours and stir to combine. Pour evenly among the prepared pans. Bake in preheated oven for 20 minutes or until cooked though when tested with a skewer. Remove from oven. Transfer to a wire rack to cool completely.
• Step 4 To make the peanut butter frosting, use an electric mixer to beat the cream cheese and vanilla paste in medium bowl until smooth and creamy. Add icing sugar, in batches, until well combined. Add the peanut butter and use a wooden spoon to stir until well combined.
• Step 5 To make the toffee peanut shards, line an oven tray with baking paper. Place the sugar in a medium frying pan over medium heat. Cook, stirring, for 5-7 minutes or until sugar melts and caramelizes. Remove from heat. Add the peanuts and stir to combine. Pour onto the lined tray and set aside for 10 minutes to cool. Break into shards.
• Step 6 Spread the frosting over each cake. Top with toffee shards to serve.