WOWza Cupcakes!

So we all know that I got my favorite christmas gift ever this year.  My *lovely* Kitchen Aid Mixer!

And boy, oh boy, does this poor guy get a work out!  I am constantly mixing something up in it.  I think I was the bowl at least three times a week.  So, I decided I should start sharing some of the recipes I’ve been trying out.

I got this recipe from the lovely Chele.  It’s amazing.  It’s definitely a RICH cupcake, so you won’t have to eat 12 of them to get your chocolate fix.  I made them without using cupcake liners this time, but the next time I make the recipe I’m definitely going to use them.  They’re very moist and tend to be a bit sticky to hold in your hand.

Peanut Butter Chocolate Cupcakes

Filling:
3 ounces cream cheese, softened
1/4 c creamy peanut butter
2 tbl sugar
1 tbl milk

Batter:
2 c sugar
1-3/4 c flour
1/2 c cocoa
1-1/2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
2 eggs
1 c water
1 c milk
1/2 c vegetable oil
2 tsp vanilla extract

Frosting:
1/3 c butter
2 c powdered sugar
6 tbl cocoa
3-4 tbl milk

1. In a small mixing bowl, beat cream cheese, peanut butter, sugar and milk until smooth. Set aside.

2. In a large bowl, combine sugar, flour, cocoa, baking powder, salt, baking soda. In another bowl, whisk eggs, water, milk, oil and vanilla. Stir into dry ingredients until just moistened (Batter will be thin).

3. Fill paper lined muffin cups half full with batter. Drop teaspoonfuls of peanut butter mixture into centers, cover with remaining batter.

4. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

5. In large bowl, combine frosting ingredients until smooth. Frost cupcakes.

Store in fridge.. IF there are any left!