Recipes stolen from Jessica.

Peanut Butter Cupcakes

• 1/4 cup butter, softened
• 1/2 cup creamy peanut butter
• 1 cup sugar
• 2 whole eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups flour
• 1 1/4 teaspoon baking powder
• 1/3 cup milk
• 3/4 cup peanut butter chips/morsels

Preheat oven to 350 degrees F.

Cream butter and peanut butter together in the bowl of an electric mixer until smooth and creamy. Add sugar and eggs and beat together until fluffy. Add vanilla and mix for another minute or so.

Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in peanut butter morsels.

Pour into cupcake tins and fill 2/3 of the way full. Bake for 15-20 minutes at 350. Let cool, then frost.

Chocolate Cheesecake Frosting

• 1/2 cup butter, softened
• 1 block cream cheese (8 ounces), softened
• 1 tablespoon vanilla extract
• 4 cups powdered sugar
• 1/3 cup dark cocoa powder
• 1-2 tablespoons milk, if needed

In the bowl of an electric mixer, beat butter and cream cheese together until smooth. Add in vanilla. With the mixer on low speed, slowly add powdered sugar 1/2 cup at a time and add cocoa powder, increasing the speed to mix. If the frosting it a bit too thick, add milk 1 teaspoon at a time, until desired consistency is reached.  If it is too thin, add additional sugar gradually. Frost cupcakes once cooled. Top with chocolate sprinkles.