Peanut Butter Chocolate Chip Cupcakes with Chocolate Icing Recipe

Name: Peanut Butter Chocolate Chip Cupcakes with Chocolate Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 1/2 teaspoons double-acting baking powder; 1/2 cup firmly packed dark brown sugar; 1/4 cup chunky peanut butter; 3 tablespoons unsalted butter, softened; 1 large egg; 1/2 teaspoon vanilla; 1/2 cup milk; 1 1/4 cups semisweet chocolate chips; 1/4 cup heavy cream

Servings: persons

1 cup all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 cup firmly packed dark brown sugar
1/4 cup chunky peanut butter
3 tablespoons unsalted butter, softened
1 large egg
1/2 teaspoon vanilla
1/2 cup milk
1 1/4 cups semisweet chocolate chips
1/4 cup heavy cream

1
In a bowl whisk together the flour, the baking powder and a pinch of salt.
2
In another bowl with an electric mixer cream together the brown sugar, the peanut butter, and the butter and beat in the
3
egg and the vanilla.
4
Beat in the flour mixture alternately with the milk, beating well after each addition, and stir in 1/2 cup of the chocolate chips.
5
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.
6
Turn the cupcakes out onto a rack and let them cool completely.
7
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.
8
Let the icing cool completely, whisk it until it is fluffy, and spread it on the cupcakes.

777

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 1/2 teaspoons double-acting baking powder, 1/2 cup firmly packed dark brown sugar, 1/4 cup chunky peanut butter, and more.

Yes, Peanut Butter Chocolate Chip Cupcakes with Chocolate Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Chocolate Chip Cupcakes with Chocolate Icing

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