Chocolate Peanut Butter Cupcakes
CATEGORIES
INGREDIENTS
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1 & 1/2 tsp. baking powder
  • pinch salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter, room temperature
  • 1/2 cup crunchy peanut butter
  • 1 egg
  • 1/2 tsp vanilla
  • 2/3 cup milk
  • 1/2 cup semisweet chocolate chips
DIRECTIONS
  1. ** Stolen from Bake & Destroy!
  2. You will need:
  3. * 3/4 cup all-purpose flour
  4. * 1/4 cup unsweetened cocoa powder, sifted
  5. * 1 & 1/2 tsp. baking powder
  6. * pinch salt
  7. * 1/2 cup granulated sugar
  8. * 1/2 cup packed brown sugar
  9. * 1/4 cup unsalted butter, room temperature
  10. * 1/2 cup crunchy peanut butter
  11. * 1 egg
  12. * 1/2 tsp vanilla
  13. * 2/3 cup milk
  14. * 1/2 cup semisweet chocolate chips
  15. Then you:
  16. 1. In a small bowl, mix together flour cocoa powder, baking powder and salt.
  17. 2. In a bowl, beat together granulated and brown sugars and butter until well combined. Add peanut butter, beating until smooth. Beat in egg and vanilla until mixture is smooth. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until until smooth. Stir in chocolate chips.
  18. 3. Scoop batter into prepared pan. Bake in preheated 350 degree oven for 20-25 minutes or until tops spring back when lightly touched. Let cool completely on a rack.
  19. Peanut Butter Buttercream Frosting:
  20. You will need:
  21. * 2 cups confectioner’s sugar
  22. * 1/2 cup unsalted butter at room temperature
  23. * pinch salt
  24. * 1/2 creamy peanut butter
  25. * 2 Tbs milk
  26. Then you:
  27. Beat together sugar, butter and salt until creamy. Add peanut butter, beating well. Add milk and beat until smooth and creamy.
RECIPE BACKSTORY
** Stolen from Bake & Destroy!