You guys challenge me!  That is a good thing.  Having A Few Shortcuts makes me think outside the box.  I have to come up with atleast 3 new things to cook/bake for my family on a weekly basis.  It helps spice things up in the kitchen.  This week is proof of that.

Peanut Butter Cupcakes with Homemade Chocolate Icing.  They are like little pillows of heaven on a plate.  Yes, they are that good!  Well, we all know that Peanut Butter and Chocolate is a winning combo in anyone’s book.  Now, in a cupcake, it’s a whole new ball game.  These would be great for a birthday party, school party, or just to make for a “Snack” . This recipe makes a dozen cupcakes, and they are all equally delicious!

You could just go out and buy a can of frosting, but I am a make it myself kind of girl.  Icing is one of those things that is so easy and inexpensive to make that I just hardly ever buy it out of a can.  I am not saying that I don’t have my moments when I grab a can for convenience, but the majority of the time I take the extra 5 minutes and make my own.  It tastes so much better.  It also keeps in the fridge for up to 2 weeks.  So you can make it ahead of time and keep it on hand.

These little devils are not going to last long around here.  Good thing that start to finish they only took about 35 minutes.  Seriously! That’s it!  So, you know you want some.  Jump in the kitchen and surprise your family this “Snack”urday! That is reason enough for cupcakes!

Peanut Butter Cupcakes with Chocolate Icing

Peanut Butter Cupcakes with Chocolate Icing Printable Version

• 1 ¾ cup All Purpose Flour
• 1 TBSP Baking Powder
• ½ tsp. salt
• ½ cup creamy or chunky Peanut Butter
• ¼ cup vegetable shortening (Butter flavored Crisco)
• ¾ cup sugar
• 2 large eggs
• 1 tsp. vanilla
• 1 cup milk

Directions

Preheat oven to 350 degrees F.  Line 12 muffin pan cups with paper liners.

I had a late night helper!

In bowl combine flour, baking powder, and salt.

In large bowl, with mixer at medium speed, beat peanut butter, shortening, and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.

Reduce speed to low and alternate adding the flour mixture and milk.   Beginning and ending with the flour; occasionally scraping the bowl with a rubber spatula.

All I am hearing in the background is ,"Can I lick the bowl...Please!"

Divide batter evenly among muffin cups, filling about ¾ way full. 

Bake until toothpick inserted in center of cupcake comes out clean.  About 18 minutes. 

Remove from pan to cool.  Ice and serve.

Icing

• 1 stick( ½ cup ) Butter or Margarine Melted
• 2/3 cup Hershey’s Cocoa Powder
• 3 cups powdered sugar
• 1/3 cup milk
• 1 tsp. Vanilla.

Directions

Mix melted butter and cocoa.  Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. 

Add more milk if needed.  Stir in vanilla.  Makes about 2 cups of frosting.

Now these babies were completely dairy free because I used Vanilla Soy Milk everywhere they called for milk, and Butter Flavored Crisco instead of butter.  They are were so good!

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