Serving Size
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1
Preheat the oven to 180°c and line a 12 holed cupcake tin with cupcake cases.
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2
In a large bowl, whisk together the flour, cocoa powder, caster sugar, baking powder and salt.
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3
Rub in the butter with your fingers until the milk resembles breadcrumbs.
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4
In a jug, whisk together the egg and vanilla extract. Beat into the flour mixture using an electric whisk, until the batter is smooth.
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5
Divide the batter between the cupcake cases, until they are each ¾ full. Place into the oven for 12-15 minutes, until golden brown and a skewer inserted comes out clean. Remove to a wire rack to cool completely.
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6
Use a tablespoon to swirl peanut butter onto the top of the cupcakes before decorating with popcorn, pretzels, chocolate straws and cowberry jewels.
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