Chocolate Peanut Butter Cupcakes

• 2-1/2 cups all-purpose flour
• 2/3 cup baking cocoa
• 2 teaspoons baking soda
• 1/3 cup reduced-fat creamy peanut butter
• 1/4 cup canola oil
• 1 cup sugar
• 1/2 cup sugar blend
• 2 cups fat-free milk
• 2 tablespoons white vinegar
• 1 teaspoon vanilla extract
• 1/3 cup reduced-fat creamy peanut butter
• 1/4 cup reduced-fat butter
• 3 cups confectioners' sugar
• 3/4 cup baking cocoa
• 1/4 cup fat-free milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/2 cup jimmies or sprinkles, optional

1. Sift the flour, cocoa and baking soda into a large bowl; set aside. In a small saucepan, cook peanut butter and oil over low heat for 2-3 minutes or until peanut butter is melted. Remove from the heat; stir in sugar and sugar blend until smooth. Stir in the milk, vinegar and vanilla. Pour into flour mixture; stir until blended.
2. Fill paper-lined muffin cups half full. Bake at 350u0b0 for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat peanut butter and butter until light and fluffy. Beat in the confectioners' sugar, cocoa, milk, vanilla and salt. Frost cupcakes. Sprinkle with jimmies if desired.

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Taken from www.tasteofhome.com/recipes/chocolate-peanut-butter-cupcakes/ (may not work)