Cupcake day at the office……and it’s Chocolate Peanut Butter Cream cuppy. My dark chocolate cake with a creamy, fluffy peanut butter cream frosting…..sprinkled with raosted peanuts. First you get that hit…..the aroma. It fills your senses….ahhhhh. Then you get that sweetness of the cupcake with the salty hit of the peanuts. Sweet and salty plus creamy and crunchy, equals pure bliss. I am not a huge peanut butter fan, but it’s pretty hard to resist these. You will love, love, love.

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this is how a coworker (Tania) eats her cupcake…always turns it upside down. 🙂

Basic Chocolate Cake recipe

3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/4 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
1/2  cup sour cream
1/4  cup milk
3 tablespoons vegetable oil
1 teaspoon vanilla extract

Preheat oven to 350°. Line standard muffin pan with paper liners. Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, sour cream, oil, and vanilla, and mix until smooth by hand whisk or mixer.
Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 15-18 minutes or until you poke a toothpick in the cake and it comes out clean. Let cool. Frost (makes 18-20 cuppies)

 Peanut Butter Frosting

1  8oz block of cream cheese
1/2  stick of butter
1  16oz box of powdered sugar, may need more.
1/4 cup creamy peanut butter

In a mixer, cream the butter and cream cheese together. Once it is nice and creamy, add the powdered sugar and whip till fluffy. Add the peanut butter. Whip some more.  If the frosting is too soft, add more powdered sugar. If it is too stiff, add a bit of milk. Frost the cupcakes generously and sprinkle on some peanuts.