Make the batter as directed in the basic cake recipe. Line two muffin tins (1/2 cup size) with paper liners. Fill cups 3/4 full (you may have a little batter left). Bake cupcakes 15 to 18 minutes, until a toothpick inserted in the center comes out clean. Cool in pan on a rack for 2 minutes. Then turn the cupcakes out on a rack to cool completely before frosting (at this point, cupcakes can be frozen for 2 to 3 weeks).
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Beat peanut butter and butter until smooth, either in a large bowl or using an electric mixer. Add the cream and sugar and beat until creamy. Then, frost the cupcakes, and with your fingertip, scoop out a small amount of the frosting from the center of the cake.
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