Name: Peanut Butter Cupcakes
Yield: 4 servings
Ingredients: 1 1/3 cups flour; 3/4 cup packed brown sugar; 1/2 tsp baking powder; 3/4 cup milk; 1/3 cup smooth peanut butter; 1 None egg; 2 tbsp peanut oil; 1/2 cup semi-sweet chocolate chips; None None FOR THE ICING; 1/2 cup smooth peanut butter; 4 tbsp (1/2 stick) butter, at room temperature; 1 cup powdered sugar, sifted; 1 tbsp milk

Servings: 4 persons

1 1/3 cups flour
3/4 cup packed brown sugar
1/2 tsp baking powder
3/4 cup milk
1/3 cup smooth peanut butter
1 None egg
2 tbsp peanut oil
1/2 cup semi-sweet chocolate chips
None None FOR THE ICING
1/2 cup smooth peanut butter
4 tbsp (1/2 stick) butter, at room temperature
1 cup powdered sugar, sifted
1 tbsp milk

1
Preheat the oven to 400u00b0F. Line a 12-cup muffin pan with paper liners.
2
Place flour, brown sugar, baking powder, milk, peanut butter, egg, oil and chocolate chips in a food processor and pulse for 10-20 seconds, until combined. Scrape sides and bottom of bowl with a spatula and pulse again until smooth. Spoon into prepared muffin cups.
3
Bake for 20 mins, until a toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on a wire rack.
4
Meanwhile, for the icing, beat peanut butter and butter in a medium bowl with an electric mixer until smooth. Beat in powdered sugar and milk. Spread on cooled cupcakes.

No nutritional information available.

No additional tips available.

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

Peanut Butter Cupcakes

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