Peanut Butter Cupcake Filling

Beat together for about 4 minutes:

• 1/2 c. room temperature butter
• 1/2 c. creamy peanut butter

Stop the mixer and add:

• 2 c. powdered. sugar

Beat well. Add with the mixer on:

• 1 c. powdered sugar
• 3 – 4 T. milk

Beat well again. Sometimes I add more powdered sugar and sometimes I leave it creamy. If you want your filling more stiff, turn the mixer on again and slowly add:

• 1/2 – 1 c. powdered sugar

I use the Wacky Cocoa Cake recipe (here is the link: https://betsysbakingblog.com/2020/03/01/wacky-cocoa-cake/ ) to make cupcakes. When they are cooled, I cut out the center and fill with this filling and then place the center back on top of the cupcake. Maybe some day I will take a video and post it here on how I do it. And then I frost with whatever frosting we desire. Most often it is a tub of Betty Crocker’s milk chocolate frosting.