Chocolate Peanut Butter Cupcake

Ingredients:

• 1 1/2 sticks (3/4 cup) butter, room temperature

• 1 cup brown sugar

• 1/2 cup sugar

• 3 eggs

• 2 cups flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 3/4 cup cocoa powder

• 2 tablespoons instant coffee
• 1 1/2 cups milk
• 2 teaspoons vanilla extract

Peanut Butter Frosting Ingredients:

• 1 stick (1/2 cup) butter, room temperature

• 1 cup peanut butter

• 2 cups powdered sugar

• 1 teaspoon vanilla extract

• 5 tablespoons heavy cream

Directions:

1. For the Cupcakes: Preheat oven to 375°F. Line a muffin tin with 24 liners.
2. Cream together butter and both sugars, until light and fluffy, about 5 minutes. Add eggs one at a time.
3. In a separate medium-sized bowl, whisk together flour, baking soda, salt, cocoa powder and coffee. In a measuring cup, mix together milk and vanilla. Slowly add 1/3 of dry ingredients; when incorporated, add 1/2 milk. Alternatively add dry ingredients and milk, ending with flour.
4. Divide the batter evenly among muffin cups. Put in oven, and reduce heat to 350°. Bake for 23 to 26 minutes. Cool in pans for 10 minutes, remove and cool completely on cooling rack.
5. For the Frosting: In an electric mixer, cream butter and peanut butter. Add powdered sugar one cup at a time. Add vanilla. Add heavy cream and beat until fluffy.
6. Frost cupcakes with frosting.