Peanut Butter Cup-cakes

Cupcakes

• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup buttermilk
• 3 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 350 degrees.
2. Line cupcake pans with liners; set aside.
3. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt.
4. Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
5. Divide batter evenly among liners, filling each about one-third full.
6. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Frosting

• 1/4 cup butter, softened
• 1/2 cup creamy peanut butter
• 1 cup powdered sugar
• About 2 tablespoons milk, or as needed
  Mix butter and peanut butter together till creamed, add powdered sugar and continue mixing. If frosting gets too stiff add a little milk until frosting is fluffy
  

I cut a miniature Reeses in half and stuck it in top.

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