Recipe of the Week: Chocolate + Peanut Butter= Best Combo Ever!

Don't even try to argue with me, chocolate and peanut butter married together is pure bliss! This recipe came about because #1 currently can't leave the house due to recovery from a recent surgery, which meant no going to the grocery store, had to use what I had. And #2 brownies sounded like fun, but I'm completely and utterly addicted to making cupcakes...so what was left to do?...combine the 2!! Brownie mix + extra chocolate + peanut butter frosting, really does it get any better then this?! These rich cupcakes are so delicious and make the house smell INCREDIBLE. Just try not to give yourself a tummy ache with all the bowl licking you'll be doing while making the scrumptious frosting.

Double Chocolate Brownie-Cupcakes w. Peanut Butter Frosting
Chocolate fudge brownie mix
3 eggs
2 oz good quality dark chocolate
1/3 cup vegetable oil
1/3 cup water
3 tbsp milk

Peanut butter frosting
1 cup confectioners sugar
1 cup creamy peanut butter
5 tbsp unsalted butter, room temp
3/4 tsp vanilla extract
1/4 tsp salt
1/3 cup heavy cream

Heat oven to 350 degrees F and grease a 12 cup muffin pan (or line with cupcake liners if preferred). Set a small heatproof bowl over a saucepan containing barely simmering water; heat mixture until chocolate is melted. (Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm. Whisk eggs in a medium-large bowl to combine; add milk, water and vegetable oil until fully incorporated. Add cooled chocolate mixture and whisk until combined. Gradually add in brownie mix. Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 28-35 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and cool to room temperature before icing.

PB Frosting: Place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you go. Add the heavy cream,beat on high until light & smooth.