Peanut Butter Cupcakes
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INGREDIENTS FOR THE CUPCAKES
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
Rounded 1/4 teaspoon salt
1/2 cup smooth peanut butter
1/2 stick unsalted butter, softened
1/2 cup light brown sugar, packed
1 large egg
1/2 teaspoon vanilla
2/3 cup whole milkFOR ICING
1/3 cup heavy cream
4-ounces milk chocolate, finely chopped
1/3 cup chopped peanutsPreheat oven to 350 degrees.
Whisk together flour, baking powder and salt in a bowl.
In another bowl, beat together peanut butter, butter, and brown sugar with electric mixer at medium speed until blended, about 2 minutes. Add egg and vanilla and beat until fluffy, about 1 minute. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture, then mix until just combined.
Divide batter among lined muffin cups, about 2/3 full, and bake in the middle of the oven until pale golden and a tester inserted in the center of cupcake comes out clean, 18 to 20 minutes. Turn cupcakes out onto a rack and cool completely.
Bring cream to a boil in a small saucepan, then pour over chocolate in a small bowl. Let stand 1 minute, then whisk until smooth. Let sit until thickened to spreading consistency. Spread icing on cupcakes and sprinkle with peanuts.