You will need an eighteen-hole 125ml (1/2 cup) muffin pan for this recipe.
100g dark chocolate, finely chopped
250ml (1 cup) water
125g butter, at room temperature
255g (1 1/4 cups) brown sugar, firmly packed
225g (1 1/2 cups) self-raising flour
75g (1/2 cup) plain flour
30g (1/4 cup) dark cocoa powder
90g (1/3 cup) peanut butter, smooth
80ml (1/3 cup) Bonne Maman Caramel Spread, plus extra, to serve
2 tablespoons water, hot
Peanut butter frosting
150g unsalted butter, at room temperature
260g (1 cup) peanut butter, smooth
500g icing sugar mixture
125ml (1/2 cup) thickened cream
100g (1/2 cup) caster sugar
55g (1/3 cup) peanuts, salted, toasted, coarsely chopped
100g dark chocolate (70% cocoa), finely chopped
125ml (1/2 cup) pouring cream
Preheat oven to 160C/140C fan forced. Line an eighteen-hole 125ml (1/2 cup) muffin pans with paper cases.
Combine chocolate and water in a saucepan over low heat. Cook, stirring, for 3 minutes or until chocolate melts. Set aside to cool slightly.
Use electric beaters to beat butter and brown sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flours, cocoa and chocolate mixture, in batches, stirring until just combined. Divide mixture among the prepared pans.
Combine peanut butter, caramel spread and hot water in a small bowl. Dollop peanut butter mixture over cupcakes. Use a small skewer to gently swirl and marble the mixture. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Stand cupcakes in pans for 5 minutes. Transfer to a wire rack to cool completely.
Meanwhile, for the frosting, use electric beaters to beat butter and peanut butter in a bowl until pale and creamy. Add icing sugar and cream, in alternating batches, beating well between each batch.
For the peanut brittle, line a baking tray with baking paper. Place the sugar in a small saucepan over medium-high heat. Cook, stirring, for 5 minutes or until sugar melts and caramelises. Remove from heat. Add the peanut and stir to combine. Pour over prepared tray. Set aside for 30 minutes to set. Process in a food processor until chopped.
For the ganache, combine chocolate and cream in a saucepan over low heat. Cook, stirring with a metal spoon, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat.
Use a piping bag with a 1.5cm fluted nozzle to pipe icing over cupcakes. Drizzle extra caramel and warm ganache over cupcakes. Top with peanut brittle.