Total:
40 min
Active:
20 min
Yield:
12 cupcakes

Ingredients

Directions

In a bowl whisk together the flour, the baking powder and a pinch of salt. In another bowl with an electric mixer cream together the brown sugar, the peanut butter, and the butter and beat in the

egg and the vanilla. Beat in the flour mixture alternately with the milk, beating well after each addition, and stir in 1/2 cup of the chocolate chips. Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 350 F oven for 20 to 25 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.

In another bowl combine the remaining 3/4 cup chocolate chips and the cream, scalded, let the chips soften, and whisk the mixture until it is smooth. Let the icing cool completely, whisk it until it is fluffy, and spread it on the cupcakes.

IDEAS YOU'LL LOVE

Potato Chip Chocolate Chip Cookies

Recipe courtesy of Ree Drummond

Chocolate Ganache Cupcakes

Recipe courtesy of Ina Garten

Chocolate Chip Cannoli Cupcake

Recipe courtesy of Brenda DePonte|Carol Vollono

Peanut Butter-Chocolate No-Bake Cookies

Recipe courtesy of Food Network Kitchen

Peanut Butter Balls

Recipe courtesy of Gale Gand

Chewy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Flourless Peanut Butter Cookies

Recipe courtesy of Claire Robinson

Peanut Butter Mousse

Recipe courtesy of Food Network Kitchen

Peanut Butter Dog Bone Treats

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking