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To make the cakes: preheat oven to 350 degrees. Line a standard muffin tin with baking cups. Sift together the cake flour, baking powder and salt. 2. Using a mixer fitted with a paddle attachment, beat the butter and sugars on low to combine and then beat on high speed until fluffy about 5 minutes. Mix in peanut butter, then add the eggs, one at a time. On low speed, alternate adding the flour mixture and milk to the batter in three parts. Fill the baking cups with batter. Bake until a toothpick comes out clean, 18 to 20 minutes. Cool on a wire rack. For the frosting: Sift together the confectioners' sugar, salt and cocoa powder. Using a mixer fitted with a paddle attachment, cream the butter until smooth. On low speed, slowly add the chocolate mixture. Pour in the vanilla and the milk, a little at a time, until the frosting reaches a creamy consistency. When the cupcakes are cool, frost them. If you choose, decorate with chocolate flakes or sprinkles.
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Achievable elevated desserts — laminated doughs, cakes, custards
Milk chocolate callets — ganache, bonbons, coating
Rotating stand for smooth cake frosting and decorating
Complete tip collection — round, star, leaf, petal, specialty
Angled blade for cake frosting, sauce spreading, plating
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Achievable elevated desserts — laminated doughs, cakes, custards
Milk chocolate callets — ganache, bonbons, coating
Rotating stand for smooth cake frosting and decorating
Complete tip collection — round, star, leaf, petal, specialty
Angled blade for cake frosting, sauce spreading, plating