Peanut Butter Chocolate Chip Cupcakes -

Peanut Butter Chocolate Chip Cupcakes

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 20

Total Time: 40

Peanut Butter Chocolate 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 brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk
2 cups semi-sweet chocolate chips
Peanut Butter 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 the oven to 350 degrees F.
Beat butter and sugar with a mixer until light and fluffy.
Add eggs and beat until smooth.
Slowly mix with peanut butter.
Combine flour, baking powder and salt in a separate bowl. Sift. Add half the flour mixture to the butter.
Pour in milk and vanilla, continue to mix.
Add the remaining flour mixture and at low speed mix everything until smooth.
Add chocolate chips and mix by hand.
Fill the forms 3/4 with the dough and bake for about 22 minutes until the edges turn golden.
For glaze:
Beat the butter and peanut butter in a mixer until a smooth creamy paste is obtained.
Add icing sugar, salt and a little milk, mix until fully turned on. Add extra milk only if necessary for a softer consistency. If you need to make the glaze thicker, then add icing sugar.
Frost the cooled cupcakes. Garnish with melted chocolate or caramel topping if desired.

When preparing the dough for cupcakes, use the mixer only to beat butter and eggs.
When adding the rest of the ingredients, use a hand whisk.
Add the chocolate chips at the very end and put the molds in a well preheated oven.