Peanut Butter Cupcakes

Prepare the cupcakes ahead of time: in a microwave-safe bowl placed over a pan of hot water (do not let it boil), melt the peanut butter stirring gently

Place ten cupcake liners into muffin tin cups

Use a spatula to spread a thin layer of melted peanut butter on each liner

Reserve the rest for later use

Freeze the cupcakes at 5 minutes or until set, then repeat twice more

Store in the freezer until the next day

Preheat oven to 350°F (180°C)

Grease a 25cm diameter cake pan with butter. Reserve

Prepare the peanut butter cream: in a stand mixer, beat eggs and flour at high speed until light and fluffy (about 5 minutes)

Add peanut butter, baking powder, and vanilla extract, beating until combined

Scoop batter into prepared cake pan and bake for about 30 minutes, or until edges start to pull away from the sides

Let cool, then remove from pan and set aside

Cut out 10 circles of peanut butter cream using a biscuit cutter. Reserve

Prepare the creme: in a medium saucepan, combine all ingredients over low heat, stirring constantly until thickened and smooth

Transfer to a bowl, cover with plastic wrap pressed onto surface (to prevent skin from forming) and let cool at room temperature

Assemble cupcakes: place a circle of peanut butter cream on top of each chocolate cupcake, then drizzle with rum mixture and decorate with candied cherries

Refrigerate for at least 30 minutes before serving

345 calories per unit

Note: The peanut butter cream can also be prepared ahead of time.