There was this day where I was watching my weight. Scary. My daughter and I started having a conversation about what I would love to eat if I could eat anything in the whole world. We started designing ethereal dishes… but the one that I remember the most, and the one that we ended up making, was a layered chocolate cake, 3 tiers mind you, filled with peanut butter filling, frosted with peanut butter frosting, with chopped peanut butter cups adorning its very peanut buttery sides. We finished it off with salted caramel drizzled all over in a beautiful magical design. I’ve only made it once… it was last fall and I think I can still feel the richness of the cake in my veins. I will make it again…but until I do I think it’s appropriate to post the recipe for the frosting.
Kate loves when I make this frosting–and it goes well with so many things. We like to glaze banana bread with it.. frost peanut butter bars, brownies, cakes or cupcakes or hey–it’s kinda great straight from the bowl.
If you make the cupcakes while the kids are at school you won’t have to share the bowl when you are done frosting them. 
- 5 tablespoons butter, softened
- 1 cup peanut butter chunky or smooth--you're the boss here
- 2 cups powdered sugar
- pinch of salt
- ⅓ cup milk–or enough to create the consistency you desire
- Mix until creamy
- Frost with a knife or put it in a cake decorating bag and swirl it up!