Peanut Butter Cupcakes & Chocolate Frosting

To tell you the truth, I’m not into peanut butter that much. A peanut butter sandwich hits the spot when I’m really starving and I need to get something quick. Reese’s piece is good once in a while too. But like I said, I’m not that fond of it.

Except today when I suddenly had a craving for peanut butter. But I didn’t want to just dig a spoon into a jar of peanut butter. I wanted something I could make with it. It’s been a while (a couple of weeks maybe) since I made cupcakes so I figured why not.

Peanut Butter Cupcakes (Image © Dexie J Wharton)

INGREDIENTS:
4 tbsp of butter, softened
1 1/8 cups of light brown sugar
1/3 (or more) cup of peanut butter (creamy or crunchy)
2 eggs, lightly beaten
1 tsp vanilla extract
1 1/4 cup of flour
2 tsp baking powder
1/3 cup of milk

Preheat over the to 350°, Line the muffin pans with the paper cases.

Put butter, sugar and peanut butter into a mixer bowl and beat together for about 2 minutes. Gradually add the eggs, beating well after addition. Add the vanilla extract.

Combine flour and baking soda in a separate bowl. Using a metal spoon, fold the flour into the mixture, alternating with the milk.

Spoon batter into the paper cases. Bake the cupcakes for 25 minutes or until golden brown.

Peanut Butter Cupcakes W/ Chocolate Frosting (Image © Dexie J Wharton)

Let the cupcakes cool completely on a wire rack before frosting.

To make the frosting: Beat together 1 stick of butter, 3 cups of confectionery sugar, 1 tsp vanilla, 3/4 cup of unsweetened cocoa powder. If the frosting is slightly runny just add more confectionery sugar.

Peanut Butter Cupcakes W/ Chocolate Frosting (Image © Dexie J Wharton)

Frost the cupcakes and enjoy.