Chocolate Peanut Butter “Cup” Cakes

For the Cupcakes:

Preheat oven to 350F. Line 12 muffin cups with papers.

Using an electric mixer, cream the butter. Add peanut butter and sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each. Mix in vanilla extract.

In a separate bowl sift together the flour, baking powder and salt.

With the mixer on low, alternate adding the flour mixture and the milk into the creamed sugar mixture. Mix until combined.

Fill the muffin cups with the batter and then press two peanut butter cups into the middle of each. Smooth the top of the batter with a knife to cover the chocolates when you are done.

Bake 20-25 minutes until a toothpick inserted comes out clean. Cool the cupcakes on a wire rack.

Chocolate Butter Cream Frosting:

Cream butter using an electric mixer. With the mixer on low add the cocoa and powdered sugar, alternating with milk. You can control the consistency by adding more or less milk. If you are planning on piping the icing onto the cupcakes you would want to keep it thicker but you can thin it if you are spreading it on the cakes.

Make this for the peanut butter cup lover in your life.