Peanut Butter Chip Cupcakes
1 cup unbleached all purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, at room temperature
3/4 cup smooth all natural peanut butter, at room temperature
1/2 cup packed dark brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk
2 cups semi-sweet chocolate chips
Frosting
6 ounces unsalted butter, room temperature
1/2 cup confectioners' sugar
1/2 tsp salt
1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)
1/2 tsp pure vanilla extract
1/2 cup whole milk
For Cupcakes:
Preheat oven to 350 degrees F. Combine milk and vanilla in small bowl. Combine flour,
baking powder and salt in bowl. Beat Butter and sugars in mixer until light and fluffy.
Add eggs and blend until smooth. Slowly mix in peanut butter. Add half the flour mixture
and blend slowly. When fully incorporated, add milk mixture. Continue to blend slowly.
Add remaining flour mixture and mis on low speed just until incorporated. Add chocolate
chips and fold in by hand. Scoop into 12 lined baking cups and bake for about 22 minutes,
or until tops spring back when lightly touched and the edges are golden brown.
For Frosting:
Combine sugar and salt in a bowl. Combine milk and vanilla in another bowl.
Beat butter and peanut utter in mixer until smooth and creamy. Alternately add
sugar and milk mixture until fully incorporated. Add additional milk for a softer consistency.
Frost on top of cooled cupcakes.
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