A Megabite Birthday + Mini Peanut Butter Cupcakes {revisited}

This weekend I went out on a lake in a purple paddle boat, drank beers on a patio until the sun went down, and today I’m celebrating this blog turning two!

In honor of hitting the two-year mark, I decided to re-make the first thing I ever made, photographed, and talked about on here.

So here they are! Mini peanut butter cupcakes topped with chocolate fudge frosting and a mini peanut butter cup. You can’t go wrong.

Did you look back at my first post, and squint at the blurry pictures? All I can say, is that I’m really glad I returned those expensive Anthropologie boots to get a new camera a while back. … and I really like boots.

Can I tell you guys something? I’m just so thankful for this little spot on the internet. Baking has helped me get through some rough times. There’s something about turning the oven on and having to focus on something other than current troubles that just really helps.

And when you guys comment, it just makes my day! You guys are my favorite.

Peanut Butter Cupcakes {makes 12 regular, or 42 minis}
Recipes adapted from 125 Best Cupcake Recipes

Ingredients:

• 1 cup flour
• 1 1/2 t baking powder
• pinch kosher salt
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1/2 cup peanut butter
• 1 egg
• 1/2 t vanilla
• 2/3 cup milk

Directions:

1. Preheat the your oven to 350°F.  Line mini muffin pans with 42 paper liners. In a small bowl, whisk together flour, baking powder and salt.
2. In a large bowl, using an electric mixer, beat together both sugars with butter until well combined. Add peanut butter, beating until smooth. Mix in the egg and vanilla. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk. Beat until smooth.
3. Divide batter between muffin pappers. Bake in preheated oven for 12-14 minutes for minis (20+ minutes for regular-sized cupcakes) or until toothpick comes out clean and the cakes spring back lightly when touched. Cool on wire rack and make chocolate fudge frosting.

Thick, tasty, fudgy frosting.

Chocolate Fudge Frosting

Ingredients:

• 1 1/2 cups powdered sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 cup unsalted butter, room temperature
• 1 T milk
• 1 t vanilla
• mini peanut butter cups, for topping

Directions:

1. Put everything except the milk and vanilla in a bowl and mix slowly with an electric mixer until the powdered sugar isn’t flying everywhere. Add the vanilla and slowly add the milk until it reaches the consistency you desire.
2. Pipe this on those delicious little peanut butter cupcakes. Top with a mini peanut butter cup and eat them like you mean it.

My blog is 2 years old! If it was a dog, it’d be a preteen.