You’ll need to add 2 teaspoons of baking powder to your flour mixture, 2 teaspoons to your water mixture, 1/4 teaspoon to your cocoa powder, 1 teaspoon to the sugar and 1/2 teaspoon of salt.
Mix everything well until the dough is elastic and sticky, and form into a ball.
Place it on a lightly floured surface, and roll it out to a thickness of about 1 inch (2.5cm).
You may need to make two balls.
Place them on a floured work surface, place a towel over them and let rise in a warm, dry place for an hour.
When they are done, remove them from the floured sheets and allow to cool slightly.
Meanwhile, make your peanut butter butter cupcakes.
Place 1 tablespoon peanut butter in a small bowl.
Dip each of the dough balls in the peanut butter, leaving 1 inch of extra space between them.
Heat a pan over medium heat and add the oil.
Once the oil starts to shimmer, add the biscuits, baking powder and salt, and mix.
Add more peanut butter if you like.
Once they are golden brown, transfer them to a bowl and let them cool for 5 minutes.
Remove them from pan and let cool slightly on a cooling rack.
Make the batter.
Combine the chocolate chips and peanut butter with 1 tablespoon of the flour mixture.
Add 1 tablespoon more flour to the chocolate mixture and add 1 tablespoon milk to the flour.
Mix well, then form into 1-inch balls, and shape them into round and round balls.
Roll the balls out and place them in the freezer for 15 minutes.
While the balls are frozen, make the filling.
Add the chocolate and peanut butters to a medium bowl and stir until smooth.
Pour the filling into the balls and chill for about 5 minutes, until set.
Meanwhile make your batter for the brownies.
Place the brownie batter in a medium, sauce-free bowl and add about 2 cups (250ml) of the peanut butts and 2 tablespoons of the cocoa powder.
Mix it well.
Pour in the milk mixture, and then mix until the mixture is smooth and has a glossy texture.
Add in the browned butters and stir it all together.
Then, make a light coating on each of your brownies, then place them on the pan, and bake for about 20 minutes at 350°F (175°C).
Make your cupcakes and brownie filling.
Dip the cupcakes in the filling, and place in the fridge for about 15 minutes, to set.
Then take out the browns, and sprinkle them with the peanuts.