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Firstly, while you're doing all this-- leave that stick of salted butter out to soften.
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It needs about 20-30 minutes to soften to make really good smooth frosting.
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In a large bowl, sift the flour, baking powder, cocoa powder, salt, and sugar together until blended.
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Whip the egg whites until a little frothy then pour them in-- wanna use egg substitute like Egg Beaters or pourable egg whites?
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Use 1/2 cup like normal eggs.
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Add the oil and vanilla and beat well.
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Mix in the milk well, and beat on low speed (or carefully whisk by hand) to make sure there are no lumps in the mixture.
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Fill 24 muffin papers halfway (you might get up to 30 or so with this recipe though, so fill as needed) with batter, and bake at 350F for 15-20 minutes or until a cake tester comes out clean.
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While they're cooling off, make the filling by combining the peanut butter, vanilla, and 1 lb of confectioners' sugar (usually a whole little box, or about half of a 2-lb bag) in a bowl and beating on high until fully mixed.
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Resist the urge to eat all of it out of the bowl!
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Scoop the filling into a pastry bag (or my ghetto way of using a food storage bag with the corner cut off to clip on a decorator tip) and when the cupcakes have cooled, fill each cupcake with roughly 1 tablespoon worth of filling.
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Make the frosting by taking a large bowl and putting the butter (which should be good and soft now!)
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into the bottom, and running the electric mixer through it before putting any other ingredients in the bowl.
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Add a little bit of confectioners sugar, the cocoa powder, and vanilla and beat again.
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Alternate adding confectioners' sugar and a little milk at a time until you get a nice, thick frosting-like consistency.
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Spread the frosting onto each cupcake with a frosting spreader or butter knife, or use a pastry bag and decorator tip for a fancier touch.
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Enjoy the sweet chocolatey peanut buttery overload!
