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Servings: 12
Prep Time: 30 Minutes
Cook Time: 22 Minutes

1. Position rack in the middle of the oven. Preheat oven to 350 degrees F. Line 12 muffin tin cups with cupcake liners.
2. Sift the flour, baking powder, and salt in a medium bowl, set aside.
3. In large bowl, using an electric mixer, on medium speed, beat the butter (6 Tablespoons, other 6 is for frosting), peanut butter and brown sugar until smooth. During the mixing, scrape the sides of the bowl as needed. Add the egg and mix. Add the vanilla (just 1 Teaspoon, other Teaspoon is for frosting) and beat until batter is smooth (about 1 minute). On low speed, add in alternating order, the flour mixture (3 parts) and milk (2 parts).
4. Fill each muffin cup with 1/4 cup of the batter (so it is about 1/3 below the top of the liner).
5. Bake for about 22 minutes, tops should feel firm, lightly browned and a toothpick inserted will come out clean.
6. Cool the cupcakes in pan for 10 minutes on a wire rack, then remove cupcakes from pan and allow them to continue to cool.

Chocolate Frosting:
1. In a medium bowl, sift together the confectioners sugar and cocoa, and set aside.
2. In a large bowl, cream butter (6 Tablespoons) until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla (1 Teaspoon). Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.