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Peanut Butter Chocolate Chip Cupcakes

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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes

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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