Chocolate Cupcakes with Peanut Butter Frosting

These are a little lighter than normal cupcakes, more like muffins really. Not too sweet, and the frosting is just sweet enough to make it a dessert!

The Batter

• 1.5 Cup All Purpose Flour
• 1.5 Teaspoons Baking Powder
• 1/2 Cup Unsweetened Cocoa Powder
• 1 Tablespoon coffee (optional, I love the flavor though. DON'T add coffee grains! Only add brewed liquid coffee)
• 1 Teaspoon Vanilla
• 1/4 Cup Melted butter
• 1/4 Cup White Sugar
• 1/4 Cup Milk

1. Preheat oven to 350
2. Combine dry ingredients into a bowl 
3. Combine coffee with wet ingredients and sugar and use a mixer until everything is mixed well. 
4. Slowly add dry ingredients to met while mixing until evenly mixed. 
5. Bake in muffin or mini muffin tins, make sure if you use paper liners you spray them with cooking spray because the cupcakes are lighter (not too much oil) and they tend to stick to the paper cups

Peanut Butter Frosting

• 1 container pre-made vanilla frosting (trust me, it turns out okay the way I used it!) if you feel strongly about making your own, a simple vanilla butter-cream will be fine
• 2 Tablespoons melted peanut butter
• 1/2 Cup Powdered Sugar (might not use all of it!)

1. Using a mixer, beat the peanut butter and the pre-made frosting until well mixed. Since the peanut butter is melted and wet, it might deflate the frosting so add a little bit of powdered sugar as needed and keep whipping the frosting until it easily holds peaks. This will make it easier to frost later!
2. Use a piping bag or just frost the cupcakes by hand when they're completely cooled