Peanut Butter Chocolate Chip Cupcakes With Chocolate Icing Recipe
Servings: 1
Ingredients
- 1 c. all-purpose flour
- 1Â 1/2 tsp double acting baking pwdr
- 1/2 c. firmly packed dark brown sugar
- 1/4 c. chunky peanut butter
- 3 Tbsp. unsalted butter softened
- 1 lrg egg
- 1/2 tsp vanilla
- 1/2 c. lowfat milk
- 1Â 1/4 c. semisweet chocolate chips
- 1/4 c. heavy cream
Directions
- In a bowl whisk together the flour, the baking pwdr, and a healthy pinch of salt. In another bowl with an electric mixer cream together the brown sugar, the peanut butter, and the butter and beat in the egg and the vanilla. Beat in the flour mix alternately with the lowfat milk, beating well after each addition, and stir in 1/2 c. of the chocolate chips.
- Divide the batter among 12 paper-lined 1/2-c. muffin tins and bake the cupcakes in the middle of a preheated 350F. oven for 20 to 25 min, or possibly
- till a tester comes out clean. Turn the cupcakes out onto a rack and let
- them cold completely.
- In another bowl combine the remaining 3/4 c. chocolate chips and the cream, scalded, let the chips soften, and whisk the mix till it is smooth. Let the icing cold completely, whisk it till it is fluffy, and spread it on the cupcakes.
- Makes 12 cupcakes.
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