Peanut Butter Chocolate Chip Cupcakes

Peanut Butter Chocolate Chip Cupcakes are the ultimate treat for anyone who loves the classic combination of peanut butter and chocolate. These cupcakes are rich, moist, and bursting with creamy peanut butter flavor, complemented by pockets of melty chocolate chips in every bite. Topped with a swirl of creamy peanut butter frosting or enjoyed just as they are, these cupcakes are a crowd-pleasing dessert perfect for any occasion. Whether you’re baking for a special event or simply craving something sweet, these cupcakes are a deliciously indulgent way to satisfy your sweet tooth.

Ingredients:

For the Cupcakes:

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 3/4 cup semi-sweet chocolate chips

For the Peanut Butter Frosting (optional):

• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1 1/2 cups powdered sugar
• 1-2 tablespoons milk (as needed for consistency)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream butter and peanut butter: In a large bowl, beat together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add the dry ingredients: Gradually add the dry ingredients to the peanut butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Fold in the chocolate chips.
5. Bake the cupcakes: Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
6. Make the frosting (optional): In a large bowl, beat together the softened butter and peanut butter until smooth. Gradually add the powdered sugar and mix until fluffy. Add vanilla extract and milk as needed to reach your desired frosting consistency.
7. Frost and serve: Once the cupcakes are completely cool, frost them with the peanut butter frosting or enjoy them plain. Optionally, sprinkle with extra chocolate chips for decoration.

These Peanut Butter Chocolate Chip Cupcakes are rich, decadent, and perfect for peanut butter lovers, delivering a sweet, satisfying bite every time!