Chocolate and Peanut Butter...mmmm! I think it should be a whole food group by itself. You know...antioxidants, protein, fat, carbohydrates...it's got it all!! ;-D
In case you're not convinced, they say a picture is worth a thousand words....
What do you think?
I make my cupcakes from scratch but you can use a mix if that's more your style. If anyone wants the cake recipe, let me know and I'll post it later.
This frosting is TO DIE FOR! Seriously!! I didn't have any creamy peanut butter in the house so I used crunchy. My sweet hubby prefers his that way. Be forewarned...you will be tempted to eat this with a spoon.
Peanut Butter Frosting (This makes enough to fill and frost a two layer cake or 24 cupcakes)
2 cups confectionner's sugar
2 cups creamy peanut butter (crunchy works!) Use a brand like Peter Pan or Skippy not all natural
1/2 cup plus 2 T. unsalted butter, room temperature
1 1/2 t. pure vanilla extract
1/2 t. kosher salt
2/3 c. heavy cream
Place all ingredients in the bowl of an electric mixer except for heavy cream. Mix on low speed until creamy, scraping down the sides of the bowl. Add the heavy cream and beat on high speed until the frosting is light and smooth.
Due to the heavy cream, this frosting should be refrigerated until ready to serve. Remove from refrigerator about 15 minutes before serving to soften.