Peanut Butter Cupcakes

The girls over at abeautifulmess.com made peanut butter cupcakes a couple of weeks ago, but I still had a cake tin full of cookies to finish up before I could make any more, for space issues if not for the rules of good health. I, however, find American recipes with all the volume measurements confusing, and they offered a recipe for more than I could reasonably eat in a week. A quick webhunt granted me plenty of American recipes, and then a few English ones. I swear that I used to have a recipe for them in a book, but I can't seem to find it. I adapted the following recipe from baketheneat.com, thanks to supply constraints and my own cupcake preferences. I overcooked them a touch, but I can tell that if you remembered to drag them out of the oven on time they would have almost perfect, and they fulfilled my cravings.

Ingredients:
75g unsalted butter
130g peanut butter (either kind)
190 grams sugar (I used half white, half light brown)
2 eggs
1tsp vanilla extract
120g plain flour
1tsp baking powder
pinch of salt
2tsp black treacle
4tbsp creme fraiche

Method:
-Preheat oven to 180C
-Cream together butter, sugar and peanut butter
-Add eggs and vanilla
-Alternate between adding in flour and creme fraiche, stirring until smooth
-Distribute evenly between 12 cupcakes cases (in muffin tray or doubled up)
-Bake for 20-25 mins

For the icing, I took inspiration from the Beautiful Mess girls and made dark chocolate icing with coffee - it's a little runnier than usual cupcake icing, and using the left over creme fraiche made it a little like a ganache. I don't have an actual  recipe, unlike cakes icing can be very improvised, but I essentially melted together about half a bar of dark chocolate, stirred in strong coffee, let it cool and whisk in creamed butter and icing sugar, then I added cocoa powder to make it a little less sweet, and finally the creme fraiche.