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
1 1/2 cups sugar
3/4 teaspoon vanilla
1 cup milk
1 cup peanut butter
1 stick butter
1/4 cup milk
4 cups powdered sugar
Preheat oven to 350 degrees.
Line muffin tins with paper or foil liners. The recipe should be enough for 16 cupcakes.
Sift together flour, baking powder, baking soda, cocoa, and salt. Set aside.
In a large bowl, beat together the butter and sugar until light and fluffy using an electric ixer. Add one egg at a time and beat well after each egg. Stir in the vanilla and beat until incorporated. Add the flour mixture alternately with the milk and beat in between each addition.
Fill each muffin cup 3/4 full. Bake for 15-17 minutes or until an inserted toothpick comes out clean.
For the frosting, beat together the butter and sugar until light and fluffy. Then beat in the peanut butter and slowly add in the milk until thick and creamy. I put mine into a plastic bag so that I could pipe it on by cutting the corner of the bag.
Once cupcakes are out of the oven, allow them to cool for at least a half hour. Once cool either pipe or frost each cupcake with the frosting. Serve and enjoy!
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