Peanut Butter Cupcakes with Chocolate Frosting

By AnneS

Ingredients

• Frosting:
• 3 cups cake flour
• 1 Tablespoon baking powder
• 1/4 teaspoon salt
• 2/3 cup (1 1/2 sticks) butter, at room temp
• 1 1/2 cups sugar
• 1/2 cup packed brown sugar
• 1 cup creamy peanut butter
• 4 eggs
• 1 cup whole milk
• 3 cups confectioners sugar
• Dash salt
• 2/3 cup unsweetened cocoa powder
• 1 1/2 cups (3 sticks) butter, at room temp
• 1 1/2 teaspoons vanilla
• 1/4 cup plus 2 Tablespoons whole milk
• Chocolate flakes, or sprinkles (optional)

Preparation

Step 1

1. To make cakes: Preheat oven to 350 degrees. Line a muffin tin with baking cups. Sift together the cake flour, baking powder and salt.

2. Using a mixer, beat the butter and sugars on low to combine and then beat on high speed until fluffy, about 5 minutes. Mix in the peanut butter, then add the eggs, one at a time. On low speed, alternate adding the flour mixture and milk to the batter in three parts. Fill the baking cups with batter. Bake until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack.

3. For the frosting: Sift together the confectioners sugar, salt and cocoa powder. In a small bowl, cream butter until smooth; on low speed, slowly add the chocolate mixture. Pour in the vanilla and the milk, a little at a time, until the frosting reaches a creamy consistency.

4. When the cupcakes are cool, frost them. If you choose, decorate with chocolate flakes for sprinkles.

Makes about 24 cupcakes.