Makes 12 cupcakes
Adapted from Sprinkles
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
1/2 cup dark brown sugar, packed
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
2 cups mini semi-sweet chocolate chips
Peanut Butter Frosting (recipe below)
Preheat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners.
Combine milk and vanilla in small bowl and set aside. Sift together flour, baking powder and salt in a bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars until fluffy. Add eggs and incorporate, then mix in peanut butter. Add half the flour mixture and mix slowly. When fully incorporated, add milk mixture and stir until fully mixed in. Add remaining flour mixture and mix on low until just incorporated. Add chocolate chips. Scoop into prepared muffin pan and bake for 20-22 minutes, until cupcakes spring back and the edges are golden brown. Cool completely on wire racks before frosting.
Peanut Butter Frosting
Combine sugar and salt in bowl and set aside. Combine milk and
vanilla in bowl and set aside. Beat butter and peanut butter in the
bowl of an electric mixer fitted with the whisk attachment until smooth
and creamy. Alternately add sugar and milk mixture until fully blended.