METHOD

1. Preheat oven to 160C (fan-forced) and line a muffin tin with 8 paper cases.
2. In a bowl, combine the packet mix, egg, oil, milk and cacao. Mix with a wooden spoon until well combined.
3. Spoon the mixture evenly between the paper cases and bake for 20-25 minutes. They are cooked when lightly touched on the top spring back.
4. To make the icing, combine the icing packet mixture in a bowl with the peanut butter and milk. Mix until smooth and creamy.
5. Once the cupcakes are ready, remove from the oven and allow to cool in the tin.
6. Pipe the icing on top of the cooled cupcakes and top with chopped peanuts and a drizzle of Natvia Salty Caramel Sauce