Peanut and Chocolate topping for Cupcakes

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 130.1
  • Total Fat: 7.5 g
  • Cholesterol: 9.2 mg
  • Sodium: 19.8 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.9 g

View full nutritional breakdown of Peanut and Chocolate topping for Cupcakes calories by ingredient
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Number of Servings: 12


    100g Caster Sugar
    50g Salted Peanuts
    3 tbsp water
    75ml/3fl oz double cream
    25g butter
    100g chocolate
    1tbsp honey


1-Chop peanuts roughly.

2-Place 100g sugar into a saucepan with the water and heat gently until it dissolves. Bring to the boil and boil rapidly for 4-5 minutes until the syrup has turned pale gold. Dip base of the pan in cold water to prevent further cooking.

3-Add 50ml/2fl oz of the cream and the butter to the syrup and heat very gently to make a smooth caramel. Add the chopped nuts and leave until cool (but not set). Spoon over cupcakes.

4-Melt the chocolate, remaining cream and honey in a small saucepan over gentle heat. Spoon over cake and leave to set.

Serving Size: Tops 12 average sized chocolate cupcakes.

Number of Servings: 12

Recipe submitted by SparkPeople user SCAREWALDORF.

TAGS:  Desserts |

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