I found that these are quite rich, so they would be best enjoyed with a glass of milk, but oh so delicious!
1 1/2 cups all-purpose flour
1 TSP baking soda
1/2 cup cocoa powder
1 1/2 cups sugar
3/4 cup smooth peanut butter
2 large eggs
1/2 cup peanut oil (I used regular vegetable shortening)
3/4 cup milk
1/2 TSP vanilla extract
1 cup chocolate chips (I didn't add any in the cake, though)
Mix 1/2 cup peanut oil (or 1/2 cup vegetable oil), 3/4 cup milk (I used 1%, but you can use any kind) and 1/2 TSP vanilla extract into the bowl of wet ingredients as well.
NOTE: (I only used these in half of the cupcakes, as to me, the cake was quite rich with this mix and I am not fond of very rich or very sugary desserts.)
(This does make the consistency of the cake to be thick.)
Once the cake is mixed, fold in the 1 cup of chocolate chips. (Again, I did not add these in to the cake, as I felt the cake was very rich without them.)
Bake at 350 degrees for thirty minutes.
(I did not put these in for thirty minutes, as the cake was done around 22-24 for each batch. It made almost 2 dozen.)
(Ignore the rust on the pan. My pans have been put to good use and I have yet to buy a better set.)
1 cup unsalted butter
2 cups smooth peanut butter
4 cups powdered sugar
1/4 cup + 2 TBSPS milk
Mix 4 cups (or to your tastes) powdered sugar in a little bit at a time until well blended.
Add 1/4 cup + 2 TBSPS milk in a little bit at a time and mix until frosting becomes light and fluffy.
(I did not add too much peanut butter to some of them, because I am not a huge peanut butter fan. These did dip well, though as is.)
Place the frosted cupcakes into the freezer for one hour for the frosting to set up.
Microwave for 15 seconds at a time, stirring in between.
Let the chocolate sit for a few minutes so that it is warm, but not hot.
NOTE: I did not add the 3 TBSPS peanut oil.
Dip the cupcakes one by one in to the chocolate and let the excess drip off for a few seconds.