Cupcake Filing:
1 c. peanut butter
1 c. pure maple syrup
Peanut Butter Frosting:
½ c. (2 sticks) butter, softened
4 c. powdered sugar
1 c. peanut butter(almond, sunbutter)
1-2 T. milk of choice
Cupcake Filling:
Heat the ingredients in a medium saucepan over low-medium heat until smooth.
Remove from heat and let cool.
Once cooled you can use a small spoon or use a squeeze bottle to fill each cupcake from the top.
Peanut Butter Frosting:
In a bowl fitted with a paddle attachment, cream the butter and powdered sugar together until well combined.
Add in the peanut butter and milk, and mix until light and fluffy.
TO ASSEMBLE:
Using a sharp knife, cut a small opening on the top of the cupcakes.
Fill with peanut butter maple syrup filling using a spoon, or you can put filling in a squeeze bottle.
Cover with the cut out piece of cupcake.
Frost with peanut butter buttercream.
Egg replacer can be used in place of the eggs.
Use non-dairy milk & butter in place of the dairy, if needed.