Peanut Butter Chocolate Cupcakes!!!

Ok so I made these quite a while ago but I still really wanted to share the recipe (especially since I promised to). They are SOOOO good! Oh my gosh!!!!

If you like peanut butter and chocolate combined, you'll LOVE these!!
I found the recipe on one of the many cooking/baking blogs I follow and decided to give them a try, on an impulse. SO glad I did!!

Now, something to think about:

The main thing about these cupcakes is the frosting and the candy on top; the chocolate cupcakes are pretty basic and you could probably use any recipe you want or have. My opinion was two fold. The recipe is definitely different than I am used to, and it wound up not being very sweet on it's own so 1) First I thought it as a good thing because the frosting is so sweet, and add candy on top, it's a good balance; and 2) they aren't really "chocolatey" and don't satisfy that craving and need us girls have for chocolate. SO knowing that, use your best judgment and go off your own preference. If you'd prefer the balance, this recipe is definitely tasty. But if you want a real CHOCOLATE cupcake, I would probably try something else. I think next time I'll try something else, just to compare.

But anyway, here is the recipe!!

Chocolate Peanut Butter Cupcakes

makes 24 cupcakes

2 1/4 cups organic all-purpose flour

2 cups organic cane sugar

1 cup organic unsweetened cocoa powder

2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon organic vanilla extract

2/3 cup organic canola oil

2 teaspoons organic white vinegar

2 cups cold water

Preheat oven to 350 degrees F. Line two cupcake pans with paper liners and set aside.

In a large bowl, sift the dry ingredients together. Set aside.

In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.

Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix. The mixture will be quite wet, but that's ok.

Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.

Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.

Peanut Butter Frosting

enough to frost 24 cupcakes

2 sticks (1 cup) unsalted butter, at room temperature

1 cup creamy peanut butter

3 to 4 cups powdered sugar (depending on your desired consistency)

1 tablespoon milk (or water will do too)

In the bowl of a stand mixer fit with a paddle attachment, beat butter and peanut butter until creamy and virtually no butter lumps remain. Scrape down the bowl. Add three cups of powdered sugar and beat on low for 1 minute. Add milk and beat on medium high for 1 minute. Add the remaining cup of powdered sugar if you'd like your frosting a bit thicker.

Slather frosting onto cooled cupcakes and top with coarsely chopped peanut butter cups.

Again, if you lie the PB&C combo, you'll love these, so try them!! Oh my gosh, I just might go make some more right now!! I love having a husband for my excuse to bake fun and yummy things!