If you’re a chocolate-peanut butter lover, you’re going to love these. This frosting is much easier than you would think and tastes so creamy and gourmet. First make your favorite chocolate cupcake recipe. This is definitely the time you can get away with a cake mix – everyone will be focused on the frosting! However, if you want to double impress, try making cupcakes with this recipe…that would be awesome! This frosting recipe will frost 24 cupcakes rather sparingly, which is what I like since it is so rich. However, if you want them to look beautiful with a thick frosting layer, it will frost about 18. (FYI, that is what is pictured) Perfect with a tall glass of cold milk!
1 1/4 cup powdered sugar
1 cup creamy peanut butter
5 Tb butter at room temperature
1 tsp vanilla extract
1/4 tsp salt
1/3 cup milk
Combine all ingredients but milk in a bowl of electric mixer. Mix on med-low until creamy; scraping down sides occasionally. Add milk gradually with mixer in high speed until frosting is smooth and desired consistency. Frost your cupcakes and refrigerate. The butter in the frosting will melt and ruin the smooth texture of the frosting if you leave it at room temperature. If you need to bring them to a function where they will be out for more than 2 hours, I would go so far as to partially freeze them before going so they stay cold. Just an idea…