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SPRINKLES - PEANUT BUTTER CHIP CUPCAKES
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Sprinkles Cupcakes
1 cup | unbleached all purpose flour |
1 tsp | baking powder |
¼ tsp | salt |
6 tbsp | unsalted butter, at room temperature |
¾ cup | smooth all natural peanut butter, at room temperature |
½ cup | packed dark brown sugar |
½ cup | sugar |
2 large | eggs |
1 tsp | vanilla extract |
½ cup | whole milk |
2 cups | semi-sweet chocolate chips |
Preheat oven to 350 degrees. Combine milk and vanilla in small bowl. Combine flour, baking powder and salt in bowl. Beat butter and sugars in mixer until light and fluffy. Add eggs and blend until smooth. Slowly mix in peanut butter. Add half the flour mixture and blend slowly. When fully incorporated, add milk mixutre. Continue to blend slowly. Add remaining flour mixture and mix on low speed just until incorporated. Add chocolate chips and fold in by hand. Scoop into 12 lined baking cups and bake for about 22 minutes, or until tops spring back when lightly touched and the edges are golden brown. Frosting: | |
6 ounces | unsalted butter, room temperature |
1/2 cup | confectioners' sugar |
1/2 teaspoon | salt |
1 cup | creamy peanut butter, natural (or if you want a smoother look, go not-natural) |
1/2 teaspoon | pure vanilla extract |
1/2 cup | whole milk |
Combine sugar and salt in bowl. Combine milk and vanilla in bowl. Beat butter and peanut butter in mixer until smooth and creamy. Alternately add sugar and milk mixture until fully incorporated. Add additional milk for a softer consistency. Frost on top of cooled cupcakes.
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