Chocolate Peanut Butter Cup-cakes

What is it about that delightful combination of chocolate and peanut butter? I know it gets me every time I see it; I just have to have it. This cupcake and frosting combination is one I have been making here for a long time and it is always a real favorite.

Chocolate Cupcakes

1 ½ cups all purpose flour

1 1/3 cups sugar

1 ¼ teaspoons baking soda

¼ teaspoon baking powder

¾ teaspoon salt

½ cocoa powder

½ cup all vegetable shortening

¾ cup water (or for an extra special flavor use cold left over coffee)

½ teaspoon vanilla

2 eggs

Preheat oven to 400 degrees Fahrenheit.

Prepare muffin pan with paper cupcake liners (20-24)

Combine the dry ingredients in a mixing bowl and add the shortening. With a mixer beat to combine well. Add water and vanilla and beat on medium speed for 2 minutes. Add eggs and beat another 2 minutes.

Transfer batter to prepared pan

Bake approximately 15 to 20 minutes (test with a toothpick)

Peanut Butter Frosting

2 cups powdered sugar

1 cup creamy peanut butter

½ cup all vegetable shortening

3 Tablespoons milk

Combine powdered sugar, peanut butter and shortening in mixing bowl and beat to combine. Gradually add milk to make frosting consistency you want, beating for at least 3 minutes to get a nice fluffy frosting.

I prefer to use a disposable decorating bag (or a ziplock storage bag with the corner cut off) to apply this frosting to the cupcakes.

Sprinkle with chocolate sprinkles if desired.