Amazing Chocolate Peanut Butter Cup Cakes

Peanut butter Chocolate cupcakes with
Peanut Butter - Butter Cream frosting
Please note these delicious treats are not gluten ,fat, sugar or dairy free……..
                    but they are FLIPPING TASTY!!!!
So enjoy one (or two) with your sweetie and Happy Valentines day!
                  These bad boys are coming to work with me! Cupcakes

1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk
1 1/2 cup chopped up Reese peanut butter cups


　Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.



In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well.Stir in to batter 1 cup chopped up Reese peanut butter cups. Fill the muffin cups 3/4 full.

Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

Ice cupcakes and sprinkle with more chopped up Reese cups


                                       Peanut Butter -Butter Cream

                                         1 1/3 cup natural, creamy peanut butter
                                         I cup unsalted butter, softened
                                         2 cup confectioners' sugar
                                         Fine salt (optional)


Cream peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment on high speed. On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes. Add salt to taste, if desired.