chocolate cupcakes with peanut butter frosting...

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. 10 to 12 servings.
Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Peanut Butter Icing
Source: Ina Garten (Food TV)

Ingredients:
1 cup confectioners sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Directions:
Place the confectioners sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth

crumb topped pumpkin cream cheese muffins

Muffins
3 cups flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
4 tsp pumpkin pie spice
Pinch of cardamom (I left this out, I did not have any)
1 tsp salt
1 tsp soda
4 eggs
2 cups sugar
2 cups cooked or canned pumpkin
1 ¼ cups vegetable oil

Cream Cheese Filling
6 ounces cream cheese, softened
2 Tablespoons sugar
2 Tablespoons milk
1 teaspoon vanilla extract

Crumb Topping
1 cup all-purpose flour
3 tablespoons light brown sugar
2 tablespoons granulated sugar
1 teaspoon baking powder
Pinch of salt
6 tablespoons unsalted butter, melted
Preheat oven to 350. To make the cream cheese filling, beat cream cheese, sugar, milk, and vanilla until smooth. Set aside.

Make the crumb topping: In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder, and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps. Set aside.
Mix muffin ingredients together except cream cheese filling. Fill muffin tins (greased or paper cups) 3/4 full. Put 1-2 tsp cream cheese filling in each muffin and lightly swirl (I used a plastic bag snipped as a pastry bag). Top with 1 generous tablespoon of topping.

Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin. Let cool in pans for 5 minutes, then remove to racks to cool completely. Makes 24 muffins.