Sweet Stuff Sunday!!

Today's sweet treat: Peanut Butter Cupcakes w/ Dark Cacao Drizzle w/ Sea Salt!! 

Yeah, go ahead and drool.... 
A few weeks ago, I attempted a delightful chocolate and peanut butter treat, but honestly it was not the flavor combination I was hoping for, but THIS time, I decided to switch the order and do a peanut butter cake with chocolate topping. THIS ONE WORKED!!

What you will need for the cake:

3/4 cup softened butter
1 1/3 cup sugar
1/2 teaspoon vanilla extract
3 eggs
1 3/4 cup Cup 4 Cup gluten free flour
1/4 teaspoon baking soda
3/4 teaspoons baking powder
1/2 teaspoon salt
2/3 cup creamy peanut butter
1/2 cup Greek yogurt

 Preheat oven to 375. 

Cream butter and sugar and add vanilla extract, then the eggs. Mix well.

In a separate bowl, whisk together dry ingredients (Cup 4 Cup, salt, baking soda, baking powder).

Fold dry ingredients into butter/ sugar mix, then mix..

Add peanut butter and Greek yogurt, and mix well, but use a spoon - started out with my lil mixer and this was too gooey and thick and ended up EVERYWHERE! At least with a spoon, you have a liitle more control of flying cake batter! 
Fill each cupcake paper about half full - I did not have a cupcake pan, so mine are a little wonky ;)

Bake for about 20 minutes and allow to completely cool.

For the drizzle:

7 oz. cacao (I used 72%)
1/4 C  brewed coffee (I just used what was left over from breakfast)
1 stick of butter (8 Tb)
3/4 C powdered sugar

In a saucepan, pour in coffee and break up cacao and put over medium heat burner.
When cacao starts to melt, remove from burner and cut up and add butter and return to heat. 
After butter is melted, again remove from heat and whisk in powdered sugar. Let cool and thicken, then dollop onto cupcakes and top with sea salt. Bam! 
This turned out exactly what my mouth and stomach wanted!! Soooo good!!

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