Today we need a Cupcake....

Today is Wednesday! We are half way through the week. We are going out of town on Friday to visit my relatives. I will be sure and take pictures to post on Monday.
I will have no way to blog :-( while I am gone. So, I am sure to have a story or two to share when I get back!

Jaxson is completely himself! He is back to jumping off furniture (yes, sigh, I am serious) and trying to climb cabinets. My daughter was never this acrobatic when she was two. I foresee many broken bones and/or stitches in my dear son's life.

This recipe for Peanut Butter Chocolate Cupcakes is divine. I love them, so does Jaxson! I would love to make them today. If i can get the laundry squared away and get some things off my list, I will make them. There are several things to get done before a trip with little ones, whether your going 30 miles or 300.

Peanut Butter Chocolate Cupcakes
Taste of Home
Makes 12 jumbo cupcakes

1 package (3 ounces) cream cheese, softened
1/4 cup creamy peanut butter
2 tablespoons sugar
1 tablespoon milk
BATTER:
2 cups sugar
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1-1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1 cup water
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
FROSTING:
1/3 cup butter, softened
2 cups confectioners' sugar
6 tablespoons baking cocoa
3 to 4 tablespoons milk

In a small mixing bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside.
In a large bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda. In another bowl, whisk the eggs, water, milk, oil and vanilla. Stir into dry ingredients just until moistened (batter will be thin).
Fill paper-lined jumbo muffin cups half full with batter. Drop scant tablespoonfuls of peanut butter mixture into center of each; cover with remaining batter.
Bake at 350° for 25-30 minutes or until a toothpick inserted into cake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator.