Peanut Butter Chocolate Chip Cupcakes
Peanut Butter Chocolate Chip Cupcakes are moist and flavorful and topped with a rich Dark Chocolate Frosting.
Servings: 24 cupcakes
Ingredients
Peanut Butter Chocolate Chip Cupcakes:
- 1 ¾ cups flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¾ cup unsalted butter, softened, 1 ½ sticks
- 1 ⅓ cups sugar
- ⅔ cup creamy peanut butter
- 3 eggs
- ½ cup sour cream
- ½ teaspoon vanilla
Dark Chocolate Frosting:
- 2 ¾ cups powdered sugar sifted
- ⅔ cup cocoa
- 6 tablespoons unsalted butter softened
- 6 tablespoons heavy cream
- 1 teaspoon vanilla
- chocolate chips for garnish, if desired
Instructions
Instructions for the cupcakes:
- Preheat oven to 350°. Line 24 muffin cups with paper liners.
- In a small bowl combine flour, baking powder, salt, and baking soda.
- In a large bowl, with electric mixer, cream butter, sugar, and peanut butter until creamy. Beat in eggs, sour cream, and vanilla. Stir in chocolate chips.
- Fill each muffin cup ⅔ full. Bake for 18-22 minutes or until a toothpick inserted into the middle comes out clean. Cool completely. Frost with chocolate frosting.
Instructions for the frosting:
- In a medium bowl sift together powdered sugar and cocoa.
- In a large bowl, with electric mixer on medium speed beat butter until creamy, about 2 minutes. On low speed beat in powdered sugar/cocoa mixture alternately with heavy cream and vanilla, beating until mixed well after each addition. When all ingredients have been added beat for at least 2 more minutes. Frost cooled cupcakes.
- Garnish with additional chocolate chips, if desired.