Peanut Butter Cupcakes with Chocolate Buttercream Frosting

(makes about 18)

INGREDIENTS

• 1 3/4 c all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/2 sticks unsalted butter, softened
• 1 1/3 c sugar
• 2/3 c creamy peanut butter
• 3 large eggs
• 1/2 c sour cream
• 1/2 tsp vanilla

DIRECTIONS 

1. Preheat oven to 350 degrees. Line muffin tins with paper liners. Whisk flour, baking powder, and salt in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add peanut butter and mix well.  Add eggs, 1 at a time, beating after each addition.
   
2. Reduce speed to low.  Add flour mixture to butter mixture in 3 additions, alternating with wet ingredients and ending with dry (1/3 flour, then sour cream, another 1/3 flour, then vanilla, and, finally, the last 1/3 flour). Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
   
3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins for 5 minutes, then move to wire racks until completely cooled. 
   

   
   
   FROSTING
   • 1 1/2 sticks butter, softened
   • 2 c confectioner's sugar
   • 1/2 c unsweetened baking cocoa (I use Ghirardelli)
   • 1/3 c milk
   • 1/2 tsp vanilla
   1. Beat butter until light and fluffy.
   2. In a separate bowl, mix confectioner's sugar with cocoa.
   3. Blend sugar mixture with butter, alternating milk and beating well after each addition.
   4. Beat until smooth.  Blend in vanilla.
   5. Frost cupcakes and ENJOY!!