Sweet treat for my Sweetie.

We can’t spend a Friday night in without dessert! I am really in the “cupcake” mood lately and these delicious treats definitely did the trick! Rich, chocolaty, and peanut buttery…..yum! The cupcakes themselves came from allrecipes.com, but as I was combining ingredients, I tasted the batter and it didn’t taste “fudgy” enough for my taste. I included my changes in parenthesis. The Fluffy Peanut Butter Frosting is also from allrecipes.com(I cut the recipe in half). I have used it MANY times. It is delicious!

Chris was sweet enough to help me with the photography. He wasn't satisfied with his "bite" photo and decided he should cut the cupcake in half for a second shoot. :) He was so careful to make a clean, neat cut in the cupcake! Too cute.(Shhh....don't tell him I published both pics!)







CHOCOLATE CUPCAKES:
1 1/2 cups all-purpose flour
1 cup sugar (**I added 1 tablespoon)
1/4 cup baking cocoa (**I added 2 tablespoons)
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
3/4 cup water
1/3 cup vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla extract
PEANUT BUTTER CHEESECAKE FILLING:
1 (8 ounce) package cream cheese, softened
2/3 cup peanut butter
1/3 cup sugar
1 egg, lightly beaten
1/8 teaspoon salt
Directions:
In a large mixing bowl, combine the dry ingredients. Add the eggs, water, oil, vinegar and vanilla; mix well. Pour into 18 greased or paper-lined muffin cups.
For filling, beat cream cheese, peanut butter, and sugar in another mixing bowl. Add egg and salt; mix well. Drop by tablespoonfuls into center of each cupcake. Bake at 350 degrees F for 25 minutes.

FLUFFY PEANUT BUTTER FROSTING:
1/4 cup butter, softened
1/2 cup creamy peanut butter
1 tablespoon and 1-1/2 teaspoons milk, or as needed
1 cup confectioners' sugar
Directions:
Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Frost cupcakes once they have cooled completely.