Wednesday, July 14, 2010

Peanut Butter Chocolate Chip Cupcakes with Chocolate Frosting

Peanut Butter Cupcakes

6 T unsalted butter at room temperature

1 cup smooth or crunchy peanut butter

1 ½ cup firmly packed brown sugar

3 large eggs

1 T vanilla

3 cups all purpose flour

1 T baking powder

1 tsp salt

1 cup milk

2 cups chocolate chips

Preheat oven to 350. Insert liners into medium cupcake pans.

In a large bowl, cream together butter, peanut butter, and brown sugar with an electric mixer on medium, until fluffy. Add eggs, beat well. Mix in vanilla.

In a separate bowl, combine flour, baking soda and salt. Add the dry ingredients to the cream mixture, alternating with the milk. Mix well. Fold in chocolate chips.

Fill the cupcake liners from ½ to ¾ full.

Bake for 15-20 minutes or until toothpick inserted comes out clean. Cool cupcakes in pan.

Chocolate Frosting

6 T butter

2 tsp vanilla

3 cups confectioner’s sugar

3/4 cups cocoa powder

½ cup milk

Cream butter & vanilla with electric mixer on medium. In a separate bowl, combine confectioner’s sugar & cocoa powder. Add dry ingredients to cream mixture until fully integrated. Slowly add milk to frosting until you have reached desired consistency.

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