Peanut Butter and Chocolate Cupcakes

Peanut butter and chocolate - is there a better combination?  The frosting is rich with chocolate and peanut butter gooeyness and yumminess.  You'll want to make sure you have a tall glass of ice cold milk to go with these little guys. 

I watched our eldest son Donald devour one in two bites.  I bet you could do it in one.   

Ingredients:

For Cake:

1 cup hot brewed coffee

3/4 cup unsweetened cocoa powder (I used Hershey's)

1/2 cup half and half (you may use whole milk)

1 tsp vanilla extract

2 cups all-purpose flour

1 1/4 tsp baking soda

1/2 tsp salt

2 sticks butter, softened

1 1/4 cup packed, dark brown sugar

3/4 cup white sugar

4 large eggs

1/2 bag Reese's peanut butter chips

Directions:

1. Preheat oven 350F and line muffin tin with cupcake liners
2. Whisk together brewed coffe and cocoa until smooth, then add milk and vanilla
3. In another bowl sift flour, baking soda, and salt
4. Beat butter and sugars in another bowl until light (pale) and fluffy
5. Add eggs 1 at a time, beating well after each addition
6. Alternate mixing in the flour and cocoa mixture, 3 times (begin and end with flour mixture - batter may look slightly curdled)
7. Bake for approximately 18-20 minutes, or until inserted toothpick comes out clean

For Frosting:

2 sticks butter

1 cup reduced-fat peanut butter (you may use regular)

3 cups powdered suger (or more to reach desired consistency)

1/2 cup unsweetend cocoa powder

1-2 tbsp half and half (or milk)

Directions:

1. Beat butter and peanut butter until smooth
2. Gradually add powdered sugar, beat until smooth
3. Add half and half, beat until smooth
4. Add more powdered sugar until desired consistency is reached

Wait (if you can) until cupcakes are cooled before frosting.  Decorate with peanut butter chips.