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