Happy Birthday Baby!

Today is Not-So-Ex's birthday! Yay!

And here's this year's birthday creation: Rexy's Choice Cupcakes. They're a shortbread/peanut butter cupcake with Reese's chopped up and mixed inside and topped with a peanut butter frosting.

Here's the recipe:

Shortbread/Peanut Butter Cupcakes
Makes 12-14 cupcakes / 350 F oven

What You’ll Need...
1/2 cup of butter, room temperature
1/2 cup of sugar

1/2 cup of brown sugar

1 good size spoon full of peanut butter
3 eggs, room temperature
1 cup of milk

1 cup of flour
1 1/2 cups of shortbread cookie crumbs
1 teaspoon of baking soda
1 teaspoon of baking powder
1/8 teaspoon of salt

Chopped Reese's

What You’ll Do...
1) Beat the butter for about 30 seconds until well creamed. Add the sugars and mix for 3 minutes using a paddle attachment until light and fluffy. Add the peanut butter.
2) Add the eggs, one at a time, being sure to beat for 30 seconds for each egg.
3) Place cookies in a food processor or in a plastic bag and crush into small crumbs and powder.
4) Mix together the flour, cookie crumbs, baking soda and powder, and salt. Add about 1/3 of the flour/cookie mixture to the butter mixture, then add some of the milk. Continue to add the ingrdients in a dry-wet-dry method, ending with the dry. Continue to mix until just combined. Mix in chopped Reese's.
5) Scoop into cupcake papers and bake for 15-18 minutes in a 350 F oven or until a cake tester comes out clean.

The frosting is one of my favorite peanut butter recipes because it doesn't get all greasy but is still really delicious!