I’ve heard of people who just eat peanut butter right out of the jar. Not in this house. It takes us FOREVER to finish a jar of peanut butter in our house. Sometimes, I’m not even sure why I buy it. However, last night, I had the strangest craving for peanut butter. Weird.
I could’ve just taken a spoonful and been done with it, but I thought…well, I guess I could make peanut butter icing. Yah, that’s it! I’ll eat peanut butter icing. Just add some icing sugar, butter, and a couple splashes of milk! simple. Wait…what?
Now this swirly mess, I could eat. Buuuuut, something was missing. CHOCOLATE! There was nothing I could do. It was too late, the icing had been made. So, I fired up the oven and baked me a batch of chocolate cupcakes. I swear, it was all a blur. In less than 30 minutes, I had warm cupcakes ready for peanut butter icing. I used my handy dandy SUPER Simple and dark chocolate cake recipe…find it
HERE
!
Ahhh!!! Now this HIT the spot!!! I tell yah, peanut butter + chocolate cake = winner!!!
The icing made 2 cups which was enough for 2 dozen cupcakes. PERFECT. One cupcake for me, none for Kenna because she doesn’t even eat cake. Sent half to my brothers, although, his were not iced 😉 and then a plate went to our lovely neighbhours!
Oh my God. This was so good. I won’t need to fill my peanut butter craving for another year!
Ingredients
- 1/2 cup smooth peanut butter
- 1/2 cup butter, softened
- 1 tsp pure vanilla extract
- 2 cups, powdered sugar
- couple splashes of milk
Instructions
- Just mix everything together until smooth and creamy. Add milk a table spoon at a time until it is the consistency you want. If piping the icing on, make sure the icing is not too soft. If the icing gets too soft, simply add more powdered sugar until it gets a little stiffer.
- Chocolate Cake Recipe is HERE. Be sure to bake the cupcakes at 350 degF for 20 minutes.
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