PB & Chocolate? Why yes please!!

So, I'm in week 3 of my cupcake journey...I have to make one that my kids will still eat...I thought since they LOVE PB & J, I might go that way...we'll see. 
I have to say, these are my favorite so far!!  I hope that you'll try them!!!


Peanut Butter cupcakes:

1 1/2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt, table
2 large eggs
2/3 cups sugar, granulated
3/4 cup unsalted butter, melted completly, no chunks
2 teaspoons vanilla extract
1/2 cup milk
1/2 to 2/3 cups peanut butter

 

Preheat oven to 350°F.Line the muffin tin with cupcake liners. Whisk the flour, baking powder, and salt together in a medium bowl.

Add eggs and sugar and beat with electric mixer until evenly combined. While beating, gradually add the butter, then the vanilla.

Add the peanut butter first, then while beating, add the milk slowly. 

Bake for about 20 minutes

For the Chocolate Butter Cream frosting:

Ingredients

• 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)
• 3 1/2 cups confectioners (powdered) sugar
• 1/2 cup cocoa powder
• 1/2 teaspoon table salt
• 2 teaspoons vanilla extract or 1 teaspoon almond extract
• 4 tablespoons milk or heavy cream

Instructions

1. Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.