Chocolate Cupcakes & Peanut Butter Buttercream

I made these cupcakes to celebrate a good friend’s birthday today, and try and lovingly persuade him and his wonderful wife to buy a house within yelling distance of ours…I thought I would try and sweeten the deal. I am not really sure if it worked or not, but I am really happy they got to close on their house today! Congrats Aaron & Lindsay!
Chocolate Cupcakes
2 cups flour
2 cups sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup unsweetened cocoa
1 cup oil
2 cups hot water
2 eggs
2 teaspoons vanilla
Preheat oven to 350 F. Line 24 (or 12 jumbo cups) muffin cups with liners. Mix ingredients with an electric mixer in a bowl until you get a thin batter. Pour batter into prepared muffin cups. Bake at 350 degrees until a toothpick inserted in the center comes out clean.
Peanut Butter Buttercream
1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
1 cup peanut butter
1 teaspoon vanilla extract
5 cups sifted confectioners’ sugar
3-4 tablespoons milk
In large bowl, cream shortening and butter with electric mixer. Add peanut butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.

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