Chocolate Peanut Butter Ice-box Cake

So today for Family Night I made this heavenly dessert. It was seriously so easy to make and it tasted so amazing! I just had to share. It is from Martha Stewart Everyday Food Magazine, which is my all-time go to mag for recipe ideas!!

• 2 cups heavy cream, well chilled
• 1/3 cup confectioners' sugar
• 1/3 cup smooth natural peanut butter (not unsalted)
• 1 box (9 ounces) chocolate wafer cookies

Directions

1. In a large bowl, whip 1 1/2 cups cream with sugar until soft peaks form. In a small bowl, whisk peanut butter until soft and smooth; whisk in 1/2 cup cream until light and fluffy. Fold peanut-butter mixture into whipped cream until incorporated.
2. Dab the bottom of 6 cookies with a very small amount of cream mixture and arrange in a circle on a serving plate; place 1 cookie in the middle of circle. Top with cup cream mixture, spreading outward to cover all but outer edges of cookies. Repeat process five more times (staggering the cookie layers), ending with cream. Cut 3 cookies in half; decorate top of cake with cookie halves.
3. Refrigerate cake at least 8 hours (or up to overnight). To serve, cut into wedges with a serrated knife.

I refrigerated mine for about 6 hours, and then put it in the freezer about an hour before I served it! Enjoy!!

The World's Most Delightful Cupcakes

Here is the promised recipe thanks to my fabulous friend MJ. You won't be disappointed in the end result!!

Chocolate Cupcakes

2 cups sugar

1 3/4 cup all-purpose flour

3/4 cup unsweetened cocoa

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 tsp. vanilla extract

1 cup boiling water

Heat oven to 350. Line muffin tins with paper baking cups. Combine dry ingredients in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed for two minutes. Stir in boiling water (batter will be thin). Pour into muffin tins. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from tins to wire racks. Cool completely before frosting. Makes about 30 cupcakes.

Buttercream Icing

5 T. soft butter or more (I use a whole cube!)

3 cups sifted powdered sugar

3 T milk or cream

1 1/2 tsp. Madagascar vanilla

unsweetened cocoa powder if desired for chocolate icing

Blend butter and sugar together. Stir in cream and vanilla until smooth. For chocolate frosting add cocoa powder and extra milk to desired consistency. Enjoy!!