Peanut Butter Cupcakes Recipe

dry ingredients milk and peanuts and whisk or beat together until completely combined. Avoid overmixing. Batter will be slightly thick.
Pourspoon the batter into the liners filling only 23 full to avoid baking over the sides. Bake for 2123 minutes or until a toothpick inserted in the center comes out clean and the tops of the cupcakes spring back when gently touched. For around 35 mini cupcakes bake for about 1113 minutes same oven temperature. Allow the cupcakes to cool completely before frosting.
Make the frosting With a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter on medium speed until creamy about 2 minutes. Add confectioners sugar cocoa powder and milk. Beat on low speed for 30 seconds then add the peanut butter vanilla extract and salt. Beat on mediumhigh speed for 2 minutes until combined. Add 14 cup more confectioners sugar if frosting is too thin or another 12 Tablespoons of creammilk if frosting is too thick. Taste. Add extra peanut butter or a pinch of salt if desired.
Frost cooled cupcakes. I piped a basic tall swirl using Ateco 849 piping tip. You can watch me decorate the cupcakes in the video in the blog post. Garnish with peanut butter cup if desired.
Cover and store leftovers in the refrigerator for up to 5 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.