A Perfect Pair

We’ve played this game before. Chocolate + what = happiness?

If you said peanut butter, then you’ve either been reading for a while, or you’re simply one of the many, many people who side with me on this. I mean, there’s a reason Reese’s cups are so popular.

So, it shouldn’t surprise you to learn that when I decided to make cupcakes a few weeks ago, I went with a chocolate cupcake and a peanut butter frosting. I mean, why not? The only thing better would have been topping the cupcake with a Reese’s cup. Or filling the cupcake with peanut butter AND topping it with the Reese’s cup. Because you can never have too much of a good thing. 😀

This frosting is easy to throw together, and while I think it’s the perfect companion for my favorite chocolate cake, it would also be good on brownies. Or sandwiched between two graham crackers. Or eaten with a spoon. (Not that I’d know anything about that…) 😉

Peanut butter frosting and sprinkles on a new cake stand!
Chocolate sprinkles are almost as good as a Reese’s cup. Almost. 🙂

Peanut Butter Frosting 

1 cup powdered sugar, sifted
1 cup creamy peanut butter
5 tablespoons unsalted butter, room temperature
3/4 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup heavy whipping cream

In the bowl of a stand mixer fitted with the paddle attachment, combine all of the ingredients except the cream. Mix on low until the mixture combines, gradually increasing the speed and scraping down the sides of the bowl. When the powdered sugar is all worked into the butter/peanut butter, beat on medium-high for a few minutes to lighten the frosting. Add the cream and increase the speed to high. Beat the frosting until it is light and smooth.

Store leftover frosting in an airtight container in the refrigerator.

Makes enough frosting for about 12 cupcakes.

From the Food Network (originally seen on Annie’s Eats, but the link for that recipe is no longer there.) 

Click here for a printable version.

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