Ingredients
3 cups cake flour
1 tablespoon baking powder
1/4 teaspoon salt
2/3 cup (1 1/2 sticks) unsalted butter at room temp
1 1/2 cups sugar
1/2 cup packed light brown sugar
1 cup creamy peanut butter, preferably skippy
4 eggs
1 cup whole milk
For frosting:
3 cups confectioners’ sugar
Dash of salt
2/3 cup unsweetened natural cocoa powder
1 1/2 cups (3 sticks) unsalted butter at room temperature
1 1/2 teaspoons vanilla
1/4 cup plus 2 tablespoons whole milk
(optional) chocolate flakes or sprinkles
Preparation
To make the cakes: preheat oven to 350 degrees. Line a standard muffin tin with baking cups. Sift together the cake flour, baking powder and salt.
Using a mixer fitted with a paddle attachment, beat the butter and sugars on low to combine and then beat on high speed until fluffy about 5 minutes. Mix in peanut butter, then add the eggs, one at a time. On low speed, alternate adding the flour mixture and milk to the batter in three parts. Fill the baking cups with batter. Bake until a toothpick comes out clean, 18 to 20 minutes. Cool on a wire rack.
For the frosting: Sift together the confectioners’ sugar, salt and cocoa powder. Using a mixer fitted with a paddle attachment, cream the butter until smooth. On low speed, slowly add the chocolate mixture. Pour in the vanilla and the milk, a little at a time, until the frosting reaches a creamy consistency.
When the cupcakes are cool, frost them. If you choose, decorate with chocolate flakes or sprinkles.
