I am so sorry that I don't have decent pictures for you ... my rotten camera cord is gone again and I'm being held hostage!!
I was trying to find something yummy for dessert that wasn't your typical over-sweet cake and found a yummy recipe for Peanut Butter Cupcakes with Chocolate Frosting. The first thing I thought of was Reese's Peanut Butter Cups. MMMMmmmmm. The recipe was super easy, although I overmixed mine so the tops fell in while cooling. Which made them perfect to hold in all the chocolate ganache I made instead of the fluffy frosting. The bit of saltiness was just wonderful. Enjoy!!
Preheat oven to 350F. Line a 12-cup muffin tin with cupcake liners. Sift the flour, baking powder, and salt together in a medium-size bowl; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, peanut butter, brown sugar, and granulated sugar together on medium sped until light-colored and creamy, about 1 minute. Beat in the egg for 30 seconds. Scrape down the sides of the bowl, then mix in the vanilla and beat on medium speed for 1 minute. Scrape down the sides of the bowl again.
Add the flour mixture in three increments, alternating with the milk (which you'll add in two increments), beginning and ending with the flour mixture and beating after each addition. Mix until just combined. DO NOT OVERMIX.
Fill each cupcake liner three-quarters full with batter. Bake for about 20 minutes, until the tops of the cupcakes are golden and firm, and a cake tester comes out clean. Let cool in the pan on a wire rack for 15 minutes, then transfer the cupcakes to a wire rack to cool completely before frosting. When cool, frost each cupcake with chocolate frosting. Sprinkle lightly with fleur de sel or chopped salted peanuts, if desired. The frosted cupcakes will keep, covered, at room temperature for up to 2 days.
FROM SALTY SWEETS, CHRISTIE MATHESON