Yes, It Truly Is Magic.

Romeo & Juliet.

Mr. & Mrs. Potato Head.

Cookies & Milk. 

Peanut Butter & Chocolate. 

Some things are just meant to be together...

These cupcakes were... wow. The chocolate cake was incredibly moist, as I like it and perfectly chocolaty, as I like it. And paired with this peanut butter buttercream? What a hit out of the ball park and into another universe! 

Black Magic Cake

Yields: 24 cupcakes

Recipe from Milk and Honey Cafe, which can be found here.

2 cup sugar

1 3/4 cups of flour

3/4 cup unsweetened cocoa

2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

2 eggs

1 cup buttermilk  or "sour" milk (1 tbsn. white vinegar + milk to make 1 cup)

1 cup strong coffee or 2 tsp. instant coffee + 1 cup boiling water

1/2 cup vegetable oil

1 tsp. vanilla extract

Preheat oven to 350 F and line a cupcake pan with liners, set aside. Sift together the sugar, flour, cocoa, baking soda, baking powder, and salt in a large bowl. Add the eggs, buttermilk, coffee, oil, and vanilla, then beat on medium speed for 2 minutes until well combined. Pour into the prepared pans about 2/3 full and bake for 20 minutes or until an inserted toothpick comes out clean. Cool completely before frosting. 

Peanut Buttercream Frosting

Yields: enough to generally frost 12 cupcakes

Recipe from The Boastful Baker, which can be found here.

1/4 cup margarine, softened

2 tbsn. shortening

1/3 cup creamy peanut butter

1 tbsn. molasses

1 1/2 tsp. vanilla extract

1 1/4 cups powdered sugar, sifted

1 - 2 tbsn. soy milk

Cream together the margaring and shortening at medium speed until smooth. Add the peanut butter, molasses and vanilla, beat until smooth about 2 - 3 minutes. Beat in the powdered sugar (mixture will be very stiff). Slowly add the soy milk, beating continuously until frosting is pale tan and very fluffy. If it is too thick or too thin, add more soy milk or powdered sugar until the right consistency is achieved.