Peanut Butter Cupcakes With Creamy Chocolate Frosting

• 3/4 cup creamy peanut butter
• 1/2 cup butter, softened
• 1 cup sugar
• 1/2 cup packed brown sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• 1/4 cup butter, softened
• 3-1/2 cups confectioners' sugar
• 1/2 cup baking cocoa
• 6 tablespoons milk
• 1-1/2 teaspoons vanilla extract
• 1/4 teaspoon salt

1. In a large bowl, cream the peanut butter, butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fill paper-lined cups two-thirds full.
2. Bake at 350u0b0 for 24-26 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 small bowl, cream butter until light and fluffy. Gradually beat in the sugar, baking cocoa, milk, vanilla and salt. Frost cupcakes.

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