Ingredients
1¼cupsall-purpose flour,spooned and leveled
1tspbaking powder
¼tspsalt
⅔cupcreamy peanut butter
8tbspunsalted butter,softened to room temperature
¾cupdark brown sugar,packed
2large eggs
1tsppure vanilla extract
¼cupmilk
2¾cupsconfectioners’ sugar
⅔cupunsweetened cocoa powder
6tbspunsalted butter,softened to room temperature
6tbspheavy cream
1tsppure vanilla extract
Preparation
Preheat the oven to 350 degrees F. Line 12-cup muffin pan with liners. Set aside.
Mix together the flour, baking powder, and salt. Set aside.
With a handheld or stand mixer, cream together the peanut butter, butter, and brown sugar until light and fluffy for about 2 minutes on medium speed. Beat in the eggs, one at a time, then add in vanilla. Scrape down the sides as needed.
Slowly beat in the flour mixture alternately with the milk, mixing until just combined. Do not over-mix.
Divide the batter evenly between 12 cupcake tins.
Bake for 23 to 25 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Allow cupcakes to cool before frosting.
Sift together the powdered sugar and cocoa powder to ensure there are no lumps. Set aside.
With a handheld stand mixer, beat the butter at medium speed until fluffy for about 2 minutes. Gradually add the sifted sugar-cocoa powder alternately with the heavy cream and vanilla.
Beat on low speed after each addition. Add more powdered sugar if the frosting is too dark. Add a pinch of salt if the frosting is too sweet.
Frost cooled cupcakes as desired. Serve and enjoy!
