OD’ed on Peanut Butter Cupcake: Peanut Butter Cupcakes with Peanut Butter Buttercream frosting topped with a mini Peanut Butter Cookie

Oh there’s never too much peanut butter and hence the cupcake! 
This is also a 3 part cupcake. First the mini peanut butter cookie, then the Peanut butter cupcake and lastly the peanut butter buttercream frosting.
I used the recipe from Sally’s Baking addiction for the mini peanut butter cookies and i halved the recipe but you can use the entire proportions for a few extra cookies 😉 (there’s never too many cookies!) 

Ingredients 
Mini peanut butter cookies

• Flour- 90gm
• Baking powder – 1/2 teaspoon
• Egg – 1
• Dark brown sugar – 50gm
• Sugar – 30gm
• Peanut Butter – 80 gm
• Butter – 50gm 
• Vanilla extract – 1/2 teaspoon

Peanut Butter Cupcakes
(makes about 12) 

• Flour – 110gm
• Dark Brown sugar – 80 gm
• Sugar – 20gm
• Eggs – 2 large 
• Butter – 100gm 
• Peanut Butter (creamy) – 100gm 
• Milk – 90ml
• Baking Powder – 1 teaspoon
• Vanilla extract – 1 teaspoon

Peanut butter buttercream frosting

• Butter – 100gm 
• Peanut butter (creamy) – 75gm 
• Icing sugar – 250 -300gm 
• Vanilla extract – 1/2 teaspoon 
• Milk (optional)

Method
Mini Peanut Butter Cookies

• Cream the butter, brown sugar and white sugar until nice fluffy. 
• Cream in the peanut butter and add in egg and beat using either a electric blender or a spatula or a long wooden spoon.
• Add the vanilla and sift in and mix the flour, baking powder until completely combined. 
• Cool the dough for about 30-45 minutes. 
• Preheat the over to about 180 degrees celsius. 
• Roll the dough into small balls using the palms of your hand. 
• Dip a fork in flour and press it on the cookie dough ball. 
• Bake for about 8-10 minutes and let it cool on a cooling rack.