Chocolate Birthday Cupcakes with a Surprise!

Happy birthday to you!
Happy birthday to you!
Happy birthday! Happy birthday!
Happy birthday to you!

What better way to celebrate the birth of one of your favorite people on the planet than to bake a goodie with all their favorite flavors crammed into it.  Really, does anything express love and sentiment better than a lovely cupcake? Yes, I am sure there are other ways, but this is one powerful cupcake! Now, what to bake for a peanut butter loving, chocoholic?

This further becomes a daunting task by the fact that Tommy doesn’t eat chocolate, Tom doesn’t like frosting or peanut butter – quite frankly this isn’t for them, so I don’t really care, but 12 of these beauties would be way too  many.

Enter Google and my foodie friends! Small batch baking!

Two cupcakes. Yes, folks, two cupcakes. Absolutely perfect for this momentous occasion! And not just momentous because you are older than I … neener neener neener! (and I get to say that every day for the next 6 months!)

Chocolate Cupcakes (Makes 2)
(adapted from Manhattan Craft Room)

• 3 T flour
• 2 T sugar
• 1 1/2 t cocoa powder
• 1/2 t instant espresso powder
• 1/8 t baking soda (you can eyeball half of a 1/4 t)
• 1/16 t salt (a pinch)
• 2 T cold water
• 1 T vegetable oil
• 1/16 t vanilla (a few drops)
• 2 small peanut butter cups FROZEN

NOTE: Freezing the peanut butter cups keeps them from completely melting during baking.

Preheat oven to 325 degrees. Whisk all the dry ingredients together in a small bowl.

In a second small bowl or spouted measuring cup, combine the wet ingredients. Add the dry to the wet and stir till combined, whisking well.

Divide batter between two cupcake liners and push in the peanut butter cup so it is covered by batter.

Bake for 18 minutes or until a tester comes out clean. Allow to cool before frosting.

NOTE: Pour half the batter in, add the peanut butter cups, add the rest of the batter to cover is easier!

NOTE: Not sure how or why, but this made ONE cupcake! Which is fine, my tush is big enough without having to gobble up this cupcake!

Peanut Butter Frosting (MAKES ENOUGH FOR 2)
(adapted from Our Small Table)

• 2 t peanut butter
• 1/2 T shortening
• 1/4 C powdered sugar
• 1/2 T milk

In a small bowl, cream the peanut butter, shortening and powdered sugar until well combined. Gradually beat in enough milk to achieve spreading consistency.

Once the cupcakes are completely cooled frost the cupcakes using either an offset spatula or a piping bag.

I added these chopped peanut butter M&Ms to the top.

I would show pictures of the frosting, but peanut butter frosting is really unattractive!

NOTE: This was inhaled in seconds, with chocolately yums sneaking through greedy bites. I was offered a bite, but there was so much enjoyment going on, how could I steal a bite away!?