This classic peanut butter - chocolate combo really is one of the best ideas ever. I don't know a single person who doesn't love anything that combines the two, so these cupcakes are bound to be a crowd pleaser. They even smell deliciously peanut buttery thanks to the rich icing.
Peanut Butter Chocolate Chip Cupcakes
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 6 tbsp unsalted butter, at room temperature
- 3/4 cup creamy peanut butter
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 1/2 cups chocolate chips
- 6 ounces butter, room temperature
- 2 1/2- 3 cups powdered sugar
- 1 cup creamy peanut butter
- 1/2 tsp vanilla extract
- 1/2 cup milk
For the cupcakes:
- Preheat oven to 350 degrees. Combine milk and vanilla; and set aside. Combine flour, salt and baking powder in another small bowl.
- Beat together the butter and sugars. Add the eggs one at a time and mix until smooth, then add in the peanut butter and combine.
- Add the flour mixture and the milk mixture alternating (1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour) --> that's a little tip I learned at a cupcake workshop a while ago, it helps to keep the cake light. Be careful not to over mix. Then fold in the chocolate chips.
- Pour batter into baking cups and bake for 20-24 minutes, until a light golden brown. Cool on a wire rack.
For the icing:
- Combine milk and vanilla in a small bowl. In a large bowl, beat together the butter and peanut butter until creamy.
- Add the powdered sugar and milk mixture until it's combined. (Use extra powdered sugar or milk as needed until you reach your desired consistency, I ended up using at least 3 cups of sugar)
- Frost the cooled cupcakes, and enjoy!