Peanut Butter Chocolate Chip Cupcakes

I apologize in advance for the lack of photos in this post. My husband and I hosted our housewarming party this past Saturday, so everything was made in a bit of a rush. But once I tried these amazing cupcakes, I knew I had to snap a few photos of the finished product to share with you!
Peanut Butter Chocolate Chip Cupcakes
These cupcakes are so deliciously moist and the frosting is smooth and not too sweet, which is so hard to find unless it is a cream cheese-based frosting. So this recipe is definitely a keeper, and if you love peanut butter–you NEED to try this!!
Peanut Butter Chocolate Chip Cupcakes
Serves 12
For the Cupcakes
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, at room temperature
  • 3/4 cup smooth peanut butter, at room temperature (I use natural)
  • 1/2 cup packed dark brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 2 cups semi sweet chocolate chips

For the Frosting

  • 12 tablespoons unsalted butter, room temperature
  • 1/2 cup powdered sugar (or a little more to make it thicker)
  • 1/2 teaspoon salt
  • 1 cup smooth peanut butter (again, I used natural)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup whole milk (or less if you like it thicker)
For the Cupcakes
  1. Preheat oven to 350 degrees.
  2. Combine milk and vanilla in small bowl.
  3. Combine flour, baking powder and salt in another bowl.
  4. Beat butter, sugar, and brown sugar in mixer until light and fluffy.
  5. Add eggs to the butter/sugar mixture and blend until smooth.
  6. Slowly mix in peanut butter.
  7. Add half of the flour mixture and blend slowly.
  8. When fully incorporated, add milk mixture.
  9. Continue to blend slowly.
  10. Add remaining flour mixture and mix on low speed until smooth; don’t overmix!
  11. Add chocolate chips and fold in by hand.
  12. Put 12 cupcake liners in baking dish.
  13. Fill the cupcake liners.
  14. Bake for 22 minutes.

For the Frosting

  1. Combine sugar and salt in a bowl.
  2. Combine milk and vanilla in another bowl.
  3. Beat butter and peanut butter in mixer until smooth.
  4. Alternately add sugar and milk mixture until fully incorporated.
  5. Check consistency of frosting. I had to add a little more powdered sugar–but I also didn’t want to make the frosting too sweet, so I put the frosting in the freezer for a few minutes to harden. If you want a looser frosting, add a little more milk.
  6. Once you get your desired consistency, frost the cooled cupcakes.
  7. I topped them off with three chocolate chips 🙂

I hope you enjoy them as much as my guests and I did!! Peanut Butter Chocolate Chip Cupcakes


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