I like chocolate, I like peanut butter, I like cupcakes!
Moist Chocolate Cupcakes with Peanut Butter Frosting
1 1/3 cups flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups sugar
2 whole eggs
3/4 teaspoon vanilla extract
1 cup milk
Heavenly Peanut Butter Icing
1 cup powdered sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon vanilla
1/4 teaspoon kosher salt
1/3 cup heavy cream
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
Bake for 17 to 20 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool. Makes 20 cupcakes.
Frosting: Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
Add the cream and beat on high speed until the mixture is light and smooth.
Recipe from here.