Peanut Butter Chocolate Chip Cupcakes with Peanut Butter Frosting

PEANUT BUTTER.

I like to scream it.

Do it with me.

PEANUT BUTTER!

CHOCOLATE!

They should just run off and get married.

I made these on a whim and shared them with my pregnant friend. These were fantastic. Super moist muffins with a bit of a crunchy/crackly top and then a super soft creamy frosting. I froze a few and defrosted one last night - still very good!

Peanut Butter Chocolate Chip Cupcakes with Peanut Butter Frosting
Source: Recipe Snobs
Yield: 12 cupcakes

1 cup unbleached all purpose flour

1 tsp baking powder

1/4 tsp salt

6 tbsp unsalted butter, at room temperature

3/4 cup smooth all natural peanut butter, at room temperature

1/2 cup packed brown sugar

1/2 cup sugar

2 large eggs

1 tsp vanilla extract

1/2 cup whole milk

2 cups semi-sweet chocolate chips

Peanut Butter Frosting

6 ounces unsalted butter, room temperature

1/2 cup confectioners' sugar

1/2 tsp salt

1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)

1/2 tsp pure vanilla extract

1/2 cup whole milk

Preheat oven to 350.

Line 12 cup muffin pan.

Combine the milk and vanilla in bowl. Combine flour, powder and salt in another bowl.

Cream butter and peanut butter together. Add the sugars and then the eggs. 

Alternate adding the dry and wet ingredients, starting and ending with the dry.

Fold in the chocolate chips. 

Divide batter evenly among muffin cups. Bake for 22 minutes and cool completely.

For the frosting, combine the powder sugar and salt in one bowl and the milk and vanilla in another bowl. Cream the butter and peanut butter until really smooth and creamy. Add the powder sugar followed by the milk and vanilla. Beat until light and fluffy. Pipe or spread onto cooled cupcakes.