I made this as a frosting on a devils food cake but this would be wonderful on cupcakes. Those kind of cupcakes that are the size of your head and with a huge swirl of frosting. I have never been a huge cake fan and even less of frosting. But, full disclosure, I wanted to sit down with a spoon and eat this right out of the bowl. I had to throw out the left overs so I would not be tempted. My husband ate 2 pieces of this cake and I am convinced it was because of the frosting. From Sallysbakingaddiction.com

Ingredients

• 1 cup (230g) unsalted butter, softened to room temperature
• 1/2 cup (130g) creamy peanut butter*
• 3 and 1/2 cups (420g) confectioners’ sugar
• 1/2 cup (45g) unsweetened natural or dutch-process cocoa powder
• 1 teaspoon pure vanilla extract
• 1–2 Tablespoons milk
• salt, to taste

Directions

With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and peanut butter together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, cocoa powder, vanilla extract, and 1 Tablespoon milk. Mix on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. Add another Tablespoon or 2 of milk if frosting is too thick. Taste and add a pinch of salt if needed. (I always add a pinch!)