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Serves 9

Greens Pancake Shake 375g

SA Regional Fresh Free Range Eggs 6pk

Western Star Unsalted Butter 250g

Bourneville Cocoa 250g

Bega Peanut Butter Smooth 375g

CSR Icing Sugar 500g

Snickers Bar

Method

Preheat oven to 160C and place 9 cupcake liners into a muffin tray.

Melt 125g butter and place in a large mixing bowl with pancake mix, 2 eggs and ⅓ cup cocoa. Whisk until smooth and divide evenly between the 9 cupcake holders. Bake for 25 minutes or until a skewer comes out cleanly. Set aside to cool on a wire rack.

Meanwhile, make the icing. Beat 125g butter until softened. Add 125g peanut butter and beat until creamy. Gradually add 1.5 cups of sifted icing sugar, beating well after each addition. Continue to beat until smooth and creamy.

To assemble, spread or pipe the icing on top of the cupcakes. Thinly slice the Snickers bar and sprinkle over the cupcakes.