Honestly, I slightly underestimated the cake that contained peanut butter. One day, I tried a cupcake. After I ate the cupcake, I just now know, the cake has a peanut butter flavor. The cake texture is moist and combined with peanut butter add more taste to the cake.
So, this time I am going to duplicate that cupcake. Keeping in mind the taste and the texture of that cake, I tried to create the recipe. I need more trying to create it. Finally, I can make perfect peanut butter cupcakes. Fluffy cake, creamy frosting, and yummy!
I use plain peanut butter for cake batter mixture and frosting cream. Then I add some chocolate chips inside. Also, I add peanut chunk and chocolate sprinkles on top of frosting cream.
Wow, Yum! The kids will love this cake. This recipe is too easy. Let’s make it! Bring your kids or your friends to decorate the cupcakes together. It will be so fun.
Preparations Tips and Tricks:
- All ingredients used at room temperature.
- If you don’t have a mixer you can use the whisk to mix the batter
- Line a 12-cup muffin pan with cupcake liners.
- Preheat oven 3500 F or 1750
- In a bowl, sift all-purpose flour, baking powder, and salt. Set aside.
- Mix full cream milk and vanilla extract. Set aside.
- You can add chocolate sprinkles and peanut chunk to add more texture and flavor.
Ingredients
- Peanut Butter Chocolate Chip Cupcakes
- 85 gr butter
- ½ cup (100gr) dark brown sugar
- ½ cup (100 gr) granulated sugar
- 2 large eggs
- ¾ cup (190gr) peanut butter
- 1 cup (120gr) all-purpose flour
- 1 tsp baking powder double acting
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ cup (125 ml) full cream milk
- 2 cups (350 gr) semi-sweet chocolate chips
- Peanut Butter Frosting
- 170 gr unsalted butter, room temperature
- 60 gr confectioners’ sugar
- 250 gr creamy peanut butter
- ½ tsp vanilla extract
- 125 ml full cream milk
Instructions
- Instructions Cupcakes:
- Line a 6-cup muffin pan with cupcake liners.
- Preheat oven 3500 F or 1750 C.
- In a bowl, sift all-purpose flour, baking powder, and salt. Set aside.
- Mix full cream milk and vanilla extract. Set aside.
- In a bowl, beat together the butter, granulated sugar, and dark brown sugar at medium speed until mix well. Then add egg and beat until smooth.
- Put in peanut butter and milk mixture. Mix in.
- Add flour mixture to the batter. Beat at low speed until fluffy. Don’t over mix. You can use a spatula to stir it.
- Last, add chocolate chips and stir them well.
- Scoop the batter into the cups muffin pan. Fill only three-quarter way. To avoid spilling over the sides or sinking
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let it cool
- Instructions Frosting:
- Beat butter, confectioner’s sugar, and vanilla extract until smooth.
- Add milk and peanut butter until creamy.
- Put into the chiller for one hour before use.
- After the cupcakes cooled, frost the cream frosting on top cupcakes and add chocolate sprinkle and peanut chunk
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