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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

Chocolate Butter Cream:

1/4 cup solid vegetable shortening
1/4 cup butter, softened
1/3 cup cocoa
1/2 teaspoon vanilla extract
2 cups confectioners sugar (recommend sifting)
2 tablespoons milk
If you would like frosting thinner, add more milk
If you would like frosting thicker, add more sugar


Preheat oven to 350F.

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 22 minutes.


In a large bowl, mix together shortening and butter with electric mixer. Gradually add in cocoa. Add vanilla.

Carefully mix in sugar, one cup at a time. Scrape sides of the bowl every so often. Icing will chunk up before milk is added and after all the sugar is in. Add milk until the frosting is fluffy. Wait for cupcakes to cool before frosting.

Makes 12 cupcakes.

Will have extra frosting. Recipe can be doubled.

Submitted by: ctokarz11
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 Rating: 4.5 / 5 - Reviews: 2
Oct 18, 9:06 PM
Jasmine (New York) says:
May 12, 10:08 AM
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