Peanut Butter Cupcakes With Chocolate Fudge Frosting

• FOR THE CUPCAKES:
• 1 whole Egg White
• 2 Tablespoons White Sugar
• 2 Tablespoons Butter, Melted
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Vanilla Flavored Greek Yogurt
• 2 Tablespoons Creamy Peanut Butter
• 1/4 teaspoons (heaping) Baking Powder
• 1/4 cups Cake Flour
• 1-1/2 Tablespoon Milk
• FOR THE FROSTING:
• 1/2 cups Plus 3 Tablespoons Powdered Sugar, Divided
• 1/4 cups Unsalted Butter, Room Temperature
• 1/4 teaspoons Vanilla Extract
• 1 pinch Kosher Salt
• 2 teaspoons Dark Cocoa Powder
• 2 ounces, weight Bittersweet Chocolate, Melted

1. Preheat the oven to 350 F and line a cupcake tin with 3 paper liners.
2. In a medium bowl, whisk together egg white and sugar until thoroughly combined. Whisk in melted butter, vanilla, yogurt, and peanut butter.
3. Whisk in baking powder. Then gently whisk in flour until just combined. Stir in milk.
4. Divide the batter evenly among the 3 prepared liners. They should each be about 2/3 full. Bake in the preheated oven for 15-17 minutes, until the cupcake springs back when lightly pressed in the center.
5. Remove pan from the oven. Cool cupcakes in the pan for 2 minutes, and then turn out onto a wire rack to cool completely.
6. When the cupcakes are cool, make the frosting.
7. In a medium-sized bowl beat together 1/2 cup powdered sugar and butter until fluffy. Beat in the vanilla, salt, cocoa powder and melted chocolate until thoroughly combined. Add in the remaining powdered sugar 1 tablespoon at a time, until the frosting has reached the desired consistency. Pipe or spread frosting onto the cooled cupcakes.
8. Cupcake portion inspired by How Sweet Eat's Vanilla Cupcakes for Two, and the frosting is an A Bitchin' Kitchen original.

egg white, white sugar, butter, vanilla, vanilla, peanut butter, ubc, ubc, milk, frosting, powdered sugar, ubc, ubc, kosher salt, cocoa, weight bittersweet chocolate

Taken from tastykitchen.com/recipes/desserts/peanut-butter-cupcakes-with-chocolate-fudge-frosting/ (may not work)