be mine. the reveal.

During our week in the Sunshine State, David and I took a few lovely ladies on "dates."

I presented each with a personal card and a pretty white box. If they said yes the contents of the box was theirs.

What'd they get? A couple things that are personal to me.

A different teacup. Thin. The way I like it. {it's not a mug}.

And in the teacup... 

A delicious Chocolate Buttermilk Cupcake with Reese's Peanut Butter Frosting. My favorite. Perfection.

{note: I made these cupcakes Monday. there were way too many. I only needed 4. we left the following Sunday. I didn't eat a single one. I, now, kick myself}

If you want to taste these fancies go for it:

Chocolate Cupcakes with Reese's Peanut Butter Frosting
for the Chocolate Buttermilk Cake:

adapted from cherry tea cakes

3/4 cups unsalted butter, softened
1 3/4 cups granulated sugar
2 tsp vanilla extract
3 large eggs
2 cups all-purpose flour
1 cup dutch process cocoa
1 1/2 tsp baking soda
3/4 tsp Kosher Salt
1 1/2 cups buttermilk

Preheat oven to 350° F. Line cupcake pans.

In the bowl of a stand mixer, cream together butter and sugar until blended on a low speed then increase speed to high for a few minutes until pale and fluffy. Reduce speed to low; add eggs, 1 at a time. Mix until well combined

In a large bowl, sift together flour, cocoa, baking soda, and 3/4 teaspoon salt. Whisk to combine.

In liquid measuring cup, mix buttermilk and vanilla.

Add in flour mixture and buttermilk mixture alternately. Beginning and ending with flour mixture. Add a splash more buttermilk if batter appears too stiff.

Divide batter evenly among lined cupcake tins, filling 2/3 of tin. Repeat with the remaining batter.

Bake 15 minutes or until toothpick inserted in center of cake comes out clean.

Cool slightly in pans then transfer to wire racks to cool completely before frosting.

Gillian's Reese's Peanut Butter Frosting
1/2 cup Reese’s Peanut Butter 
1/2 cup cream cheese
1/2 cups confectioners’ sugar
1/4 tsp vanilla
splash milk

In a medium bowl, cream together peanut butter and cream cheese. Add 1/2 cup confectioners’ sugar. Mix to combine. Add vanilla. Add another 1/2 cup confectioners’ sugar. Mix to combine. Add remaining sugar and milk as necessary, to reach desired consistency.

NOTE: Start with above recipe but adjust any element to taste - more PB, more vanilla, more sugar, etc.

Enjoy!!