I love making small batches of desserts. Cookies for two, small cakes, and these chocolate cupcakes. One of my favorite treats this time of year are the Reese's Peanut Butter Cup Eggs. I love the salty, sweet combination. The icing I made tastes just like a Peanut Butter Egg and is perfect for Easter.
Chocolate Peanut Butter Cup Cupcakes for Two- Adapted from How Sweet it is.
1 egg white
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1/4 cup flour
1/4 teaspoon of baking powder
pinch of salt
2 tablespoons milk
1/8 cup unsweetened cocoa powder
3 tablespoons of melted chocolate chips
Preheat oven to 350 degrees. Spray a cupcake pan with cooking spray. Combine egg, sugar, vanilla, and butter in a medium bowl. Add flour, cocoa, baking powder, salt, and milk stirring to combine. Fold in chocolate. Pour into two cupcake cups.
Bake at 350 for 10-12 minutes. Allow to cool completely before frosting.
Peanut Butter Cup Icing
4 tablespoons of peanut butter
4 tablespoons (or more if you like it super sweet) of powdered sugar
2 tablespoons of milk
Combine all ingredients and stir until combined. You may need to add additional milk depending on the peanut butter you use. You want the consistency of a peanut butter cup, thick and creamy.