CUPCAKES:

1 1/4 cups cake flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter (at room temp.)
1 1/4 cups sugar
2 eggs (at room temperature)
1 1/4 tsp. vanilla extract (Madagascar Bourbon)
1 cup milk (at room temp.)
1/2 cup Dutch-process unsweetened cocoa powder

Preheat oven to 350°F. Line a cupcake pan with paper baking cups.

Sift together cake flour, baking soda, and salt in a bowl. Set aside.

In a large bowl, beat butter with a stand mixer on medium until fluffy. Stop and add the sugar. Then beat the sugar and butter on medium speed until incorporated. Stop the mixer and add the eggs, one at a time (mix slowly after each addition).

In a large liquid measuring cup, combine vanilla extract and milk. Reduce the speed on the mixer to low. Add one third of the flour mixture to the butter mixture and then add one third of the milk mixture. Beat until incorporated. Add another third of the flour mixture and then add another third of the milk mixture. Beat until incorporated. Add the remaining flour mixture and then add the remaining milk mixture. Beat until incorporated (remember to scrape down the bowl as needed).

Add the Dutch-process unsweetened cocoa powder to the batter. Mix on low speed until incorporated.

Use an ice-cream scoop to fill each baking cup with batter.

Bake at 350°F for 18 to 20 minutes (check the cupcakes at 15 minutes).

PEANUT BUTTER FROSTING:

4 tbsp. (1/2 stick) unsalted butter (at room temperature)
1 (1 lb.) box confectioners' sugar
1/4 tsp. vanilla extract (Madagascar Bourbon)
6 oz. cream cheese (at room temp.)
1/4 cup peanut butter (your choice)

Place all ingredients into a large bowl with a stand mixer. Beat until well combined (at the very end beat at high speed for at least 2 minutes).

Transfer the Peanut Butter Frosting into a plastic disposable piping bag, fitted with a large round metal tip. Pipe the Peanut Butter Frosting onto each cooled cupcake.

Submitted by: Kyle Ockerman