Peanut Butter Dump Your Boyfriend Chocolate Cupcakes

These cupcakes are AMAZING!! If you have any sorrows to drown or any celebrations, these are your cupcakes.

My husband and I love going to Barnes & Nobles and browsing cookbooks and magazines. Sometimes we take pictures of the recipes with our cell phones....GASP...instead of buying the book. That is where this delectable little recipe came from! So, we did not get a picture of the book cover and I am unable to share the source at this time. That definitely does not take away from the party in your mouth when you take a bite!!

I was very excited that I got the chance to display these cupcakes on the cupcake stand I made!  The project was super easy and turned out very cute. 

Cake:

2 C all purpose flour
2 C sugar
½ C cocoa
2 t baking soda
1 t baking powder
½ t salt
1 C oil
1 C milk (please do not use skim; use at least 2%)
2 eggs, slightly beaten
1 t vanilla extract
1 C hot water

Frosting:

½ C butter, softened
1 C creamy peanut butter
3 T hot water
2 C confectioners’ sugar
Preheat your oven to 350 degrees.

Line your cupcake tins; makes around 22 cupcakes.

In a large bowl, sift together dry ingredients.

Add oil, milk, vanilla, beaten eggs; blend well. Stir in hot water; mix well.
Fill lined cupcake tins using 1/3 cup measuring cup. Bake 22-25 minutes. Let cool.

For the frosting: blend the butter and peanut butter until light and fluffy. Gradually add confectioners’ sugar and hot water (alternating) until desired texture is achieved.

Frost cupcakes and enjoy!