The girls and I made these chocolate cupcakes with peanut butter icing during Spring Break last week. We made a total of 23 miniature cupcakes, which Olivia says the three of us ate in one day. I didn't believe her until all proof was gone, or probably devoured. We were cleaning, we needed chocolate. And besides, doesn't one mini cupcake equal about one bite of a regular sized cupcake? That's what I thought. Exactly.
recipe from Ina Garten
Ingredients:
1 cup confectioner's sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
Directions:
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
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