Do it for the frosting (Chocolate Cupcakes with Peanut Butter Frosting)

Hi friends!Long time no see!  I lost my blogging mojo but for some strange reason, it reappeared this morning.  To celebrate the inauguration of a new President, let us celebrate with cupcakes shall we?  If only it wasn't too early to pop some champagne with them!

We had a party for my grandmother's 90th birthday in October as I told you.  It was socially distant, and each family had to bring their own food.  I decided to make dessert for my family and cupcakes sounded perfect as they are easy to pick up and not commingle germs.  My brother in law loves peanut butter desserts and he and the nieces are the top dessert eaters in our family so I decided to make some peanut butter frosting.  Chocolate cupcakes were the way to go, because I did not want to overdo it on the peanut butter.

Y'all, this frosting was some of the best I have ever had.  It was so creamy and the cream cheese and peanut butter melded so well together.  The cupcakes were good too, but the star of this show is the frosting!  I topped each cupcake with some chopped Reeses Cups.  Holy yum!  I had one for breakfast the next morning and it was even better.  Make these!  Such a yummy treat! Do you call it frosting or icing?  I changed the icing to frosting here except for the pin-able image because I feel like that is more common. Full recipe to follow the montage.

Hello Cupcake!

The cast.  This was the end of my peanut butter and I was sure to buy more!

Nothing better than a chocolate cupcake!

Am I wrong?

I mean, how can this not be good?

All packed up! To grandmother's house we go!

Pin it, you know you wanna!

Chocolate Cupcakes with Peanut Butter Frosting (Cupcakes via Just So Tasty Frosting via Recipe Girl)

For the Cupcakes
1 cup all purpose flour
2/3 cup cocoa powder
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs room temperature
2 teaspoons vanilla
1/4 cup sour cream
1/2 cup buttermilk room temperature

Preheat the oven to 365F degrees and line 2 muffin tins with cupcake liners. You will get 18-20 cupcakes in total.  In a large bowl whisk together the flour, cocoa, baking powder, baking soda, and salt. In a separate bowl - whisk together the oil, sugars, eggs and vanilla.  Scrape down the sides of the bowl and stir in the sour cream. Whisk in about 1/2 of the flour mixture, followed by 1/2 of the buttermilk. Repeat the process with the rest of the flour & buttermilk. Spoon the batter into the prepared muffin pan, filling each about 1/2 full. Bake 1 pan at a time in the middle rack of the preheated oven for 17-20 minutes, or until an inserted toothpick comes out clean. Cool in the muffin pan for at least 10 minutes, then remove and continue cooling on a wire rack.

Frosting :
12 ounces cream cheese, at room temperature
1½ cups powdered sugar, plus more for decorating
3 tablespoons unsalted butter, at room temperature
1½ cups creamy peanut butter

In a large bowl, use an electric mixer to combine the cream cheese, powdered sugar, and butter; mix on medium-high speed until pale and fluffy. Stir in the peanut butter with a rubber spatula. Spread 1½ tablespoons of frosting onto each cupcake. 

Cupcakes can be refrigerated in single layers in airtight containers for up to 2 days.

Happy Cooking!

Missy