eat me: chocolate peanut butter cupcakes.

These cupcakes have been on my mind a lot lately, mainly because they are delicous.  Which is why you need to make them.  Chocolate cupcakes with half an inch of peanut butter - cream cheese frosting, topped with chocolate peanut butter glaze and chocolate chips - these cupcakes are rich, but so worth the multiple calories they probably contain.  Just like, maybe go for a walk while eating one, it'll kind of balance out, right? And then you can go home and eat the leftover peanut butter frosting with a spoon [something I may or may not have done the other night..]  I should probably warn you that these cupcakes have weight from adding all those layers of goodness, so like, be prepared.
If that above paragraph didn't convince you to make these right now I don't know what will.  I love them because they are rich and delicious but not super sweet.  The original recipe from Smitten Kitchen makes it as a super lovely cake - I feel like they are a tad bit more managable as cupcakes!

Peanut Butter Chocolate Cupcakes. slightly modified from Smitten Kitchen.

1 C. flour.
1 C. sugar.
1 tsp. baking soda.
1/2 C. cocoa powder.
3/4 C. warm water.
1/2 C. sour cream or plain yogurt.
1/2 C. oil.
1 egg.
1 tsp. vanilla.
1 tbsp. white distilled vinegar.

Sift together dry ingredients. Add oil, then sour cream, then water, then egg, vanilla and vinegar, beating after each addition.  Pour into a prepared muffin tin and bake for 20-30 minutes at 350 degrees until a knife comes out clean.

Let cool then frost and glaze.

Peanut Butter Cream Cheese Frosting.

1 brick cream cheese.
1/3 C. peanut butter.
2 C. icing sugar.
1/2 C. flour.

Beat cream cheese for a few minutes until fluffy. Add peanut butter, beat for 3-4 minutes then add dry ingredients.  If it is too stiff add a tablespoon of milk to thin it out a bit.

Peanut Butter Chocolate Glaze.

1/2 C. chocolate chips.
2 tbsp. peanut butter.
1/4 C. milk.

In a double boiler/a heat proof bowl over a pot of boiling water melt the chocolate and peanut butter over low heat.  Once melted and smooth slowly add milk, stirring constantly until it has incorporated and the glaze is smooth again - it will go kind of lumpy when you first add the milk.  Use immeadiately by spooning over frosted cupcakes.

This is probably the longest recipe I have ever posted.  But it is so totally worth it - make them!  Have a lovely week, xo. T.