Makes 12 Cupcakes.
2 wheat biscuits (weetabix)
2 tsp of vanilla extract.
2 tbsp of cocoa powder.
4 tbsp of granualated sweetener.
1 vanilla/toffee Mullerlight.
12 cupcake cases (I use foil ones can be found in dealz)
2 tbsp of Chocolate Hazelnut spread.
2 tbsp of peanutbutter or PB2 (peanutbutter powder)
Low calorie cooking spray.
This is one of my all in one methods so it is so quick and easy. It literally takes 5 minutes to make them!
Line a cupcake tray with 12 case’s or if not using bun cases spray with the low calorie cooking spray.
Crumble up the wheat biscuits to a fine crum and add in the remaining ingredients.
Use a hand whisk to beat the mixture until well combined.
Add 1 spoon of the mix to each case I use a soup spoon (very technical) divide the 2 tbsp of peanut between the 12 cupcakes and push each piece of peanutbutter down into the chocolate mix making dure it is covered. Bake in a preheated oven at 195c for 20 minutes. The buns will be hard on top when done.
Leave to cool on a wire rack if you can! Always store in the fridge in an airtight container, they should last up to 5 days.