I found a few pictures of yummy looking peanut butter cupcakes on Pinterest and decided to play around with some of the recipes. My new recipe seems to be the perfect balance of getting enough peanut butter but not overpowering the chocolate. These cupcakes are soft and fluffy. No icing needed – they’re sweet enough!
Hannah’s peanut butter and choc chip cupcakes (Makes approx 15)
- Several heaped tablespoons of peanut butter
- 80g unsalted butter, melted
- 1/2 cup brown sugar
- 2 eggs
- 1 2/3 cups SR flour
- A pinch each of baking powder and baking soda
- Large pinch of salt
- 1 cup milk
- Dash of vanilla extract or essence
- 1 cup chocolate chips (or as much as you want)
Preheat oven to 350 degrees. Line muffin pans with paper liners or grease with butter.
Beat butter and peanut butter together with electric beaters.
Add brown sugar and beat.
Add eggs and vanilla. Beat to combine.
In a separate bowl, combine flour, baking powder, baking soda and salt.
Alternate adding dry mixture and milk to the peanut butter mixture and mix well.
Add chocolate chips.
Drop batter into paper liners and fill each cup 2/3 full. Bake 12-15 minutes.