peanut butter cupcakes with chocolate buttercream

 (I don't know why this is showing up in all caps, so excuse the yelling)

 I'm on a cupcake kick right now-they are so much fun to bake and decorate! Luckily I have lots of willing tasters. :) These cupcakes were delish-though I think I could have taken them out a minute or two early. The frosting is delectable and came together in minutes. I think frosting cupcakes has gotta be my favorite part-playing with the different tips and ways to swirl it. Ahh...cupcake bliss!

 

Peanut Butter Cupcakes

from Martha Stewart

Ingredients

• FOR THE CUPCAKES
• 1 3/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 1/3 cups sugar
• 2/3 cup natural, creamy peanut butter
• 3 large eggs
• 1/2 teaspoon pure vanilla extract
• 1/2 cup sour cream
• FOR THE FROSTING
• 12 ounces cream cheese, room temperature
• 1 1/2 cups confectioners' sugar, plus more for decorating
• 3 tablespoons unsalted butter, softened
• 1 1/2 cups creamy peanut butter

Directions

1. Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners.
2. Make the cupcakes: Whisk flour, baking powder, salt, and baking soda in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Mix in peanut butter. Mix in eggs, 1 at a time, and vanilla. Add flour mixture; mix until combined. Mix in sour cream.
3. Spoon scant 3 tablespoons batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean, about 13 minutes. Transfer to wire racks; let cool completely.

Chocolate Buttercream
from Savory Sweet Life

Ingredients

• 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)
• 3 1/2 cups confectioners (powdered) sugar
• 1/2 cup cocoa powder (I used half regular, half dutch process)
• 1/2 teaspoon table salt
• 2 teaspoons vanilla extract or 1 teaspoon almond extract
• 4 tablespoons milk or heavy cream

Instructions

1. Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.