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Peanut Butter Chocolate Chip Cupcakes
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
2/3 cup brown sugar
1/4 cup chunky peanut butter
3 tablespoons butter, softened
1 egg
2 teaspoon vanilla
1/2 cup milk
1 1/2 cups semisweet chocolate chips
1/4 cup heavy cream
In a bowl combine the flour, baking powder, and salt. In another bowl cream together the brown sugar, peanut butter and butter. Add the egg and vanilla and mix well. Beat in the flour mixture alternately with the milk, beating well after each addition. Stir in 3/4 cup of the chocolate chips. 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. Turn the cupcakes out onto a rack and let them cool completely.
Scald the cream In a small saucepan; remove from heat. Add the remaining 3/4 cup chocolate chips and let them soften for 2 minutes, then whisk together until smooth and all chocolate is melted. Let the icing cool completely, then whisk it until it is fluffy, and spread it on the cupcakes.
Makes 12 cupcakes
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From Helen's Kitchen
Baker's Best