Mocha Brownie Cupcakes

Okay, so here goes. These cupcakes. They are my creation. My first fully successful attempt at making up a recipe. I've very happy with this, obviously.Truthfully, adding the Jif spread directly to the cupcakes gives them an almost brownie like texture. Yum. I'm okay with a denser cake; if you're not, these may not be for you. I, however, love them, in all their brownie cupcake fusion goodness. So I'll shut up and give you the recipe now!

Ingredients:
6 Tbsp. butter, softened
3/4 cup sugar
2 eggs
4 Tbsp. Jif mocha cappuccino spread (or any hazelnutty spread, I don't know of other brands with mocha flavor, though)
1 1/4 cup flour
1 1/4 tsp. baking powder
1/4 cup cocoa powder
pinch of salt
1 Tbsp milk/cream

Frosting/glaze:
Admittedly, I'm not a girl who likes a ton of frosting on her cakes. Especially not when it's already a deliciously chewy and rich brownie cupcake. It's a small amount of frosting, so if you like a lot, double it and lessen or omit the milk for piping.
4 oz cream cheese. softened
2 Tbsp butter, softened
2 Tbsp Jif spread
3/4 cup powdered sugar
1 tsp. milk

Directions: Preheat oven to 350. Whisk together dry ingredients in a separate bowl and set aside. Cream butter until light in color, add in sugar and beat until fluffy. Add eggs one at a time, beating well after each addition. Add mocha spread and mix well. About a third at a time, add dry ingredients to wet ingredients, beating well after each addition. The batter will be very thick. Stir in the milk at the end, or just before the last addition of dry ingredients. Fill cupcake liners 2/3rds of the way full, and  bake for 15-16 minutes. The "toothpick" test still works, even though they're brownie-like. I had to use the full 16 minutes for mine to come out clean.

For the Frosting: Put all ingredients in a large bowl and mix well until smooth and the consistency you like.

Hope you guys all like these as much as I do! Some friends of mine are coming over later today to take them off my hands. ;)
Happy Baking!