Monday, March 1, 2010

Peanut Butter Chocolate Chip Cupcakes

On the third Thursday of every month, we have a birthday party at work. I decided to make peanut butter chocolate chip cupcakes since I already had all the ingredients. The first time I made these was in December for a welcome home/Christmas present for the Marine.

Peanut Butter Chocolate Chip Cupcakes (makes 12)


1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, softened
3/4 cup smooth peanut butter
1 cup brown sugar
1 egg
1 tsp vanilla
1/2 cup milk
1 cup chocolate chips

Preheat oven to 350.

Sift flour, baking powder, and salt together and set aside.

In a large bowl, using an extra mixer on medium speed, beat butter, peanut butter, and brown sugar until smooth and light in color, about one minute. Scrape down sides as needed. Mix in egg and vanilla. Beat for one minute or until smooth.

On low speed, add flour mixture in 3 parts and milk in 2 parts, beginning and ending with the flour mixture. Mix until flour is incorporated and batter is smooth. Fold in chocolate chips.

Fill each cup to about 1/3 inch below the top. Bake just until tops feel firm and are lightly browned and a toothpick inserted in the center comes out clean, about 22 minutes. Cool cupcakes for 10 minutes in the pan on wire rack.

To top them off, I bought Pillsbury chocolate frosting. Apparently, that's not allowed in your carry on baggage and given the option, I did not want to frost the cupcakes in the middle of the airport. I think they tasted absolutely delicious without the frosting so I chose to serve them the same way at work.

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