(click on the text to highlight each stage):

1. Heat the oven to 180°C, 160°C fan, gas 4. Line a cup cake tin with 12 paper cupcake cases.
2. Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.
3. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
4. Beat in the peanut butter, then fold in the flour until evenly mixed
5. Place heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool on a wire rack.
6. When cool, cut a little hole out of the centre of each cake using the point of a knife. Spoon a little jam inside each one and push the cake back into the hole.
7. To make the icing; beat the peanut butter, butter and icing sugar together until smooth, adding a drop of boiling water if necessary, Spread on top of the cakes and top with a few peanuts if liked. These cakes will keep for 2 days in a sealed cake tin.