Even before we tasted these cupcakes, we'd already consumed a fair number of baked goods.
There was the espresso chip scone. The Nutella sandwich cookie. The donut muffin. The 'smores cookies.
Oh and the dark chocolate covered honeycomb candy.
What could possibly possess one to consume all those treats while peanut butter cupcakes were cooling at home?
Mummy's in town of course!
And might we add, all of these treats were consumed while walking. You know, so they're more like fuel than dessert. Like Gatorade. Or orange slices.
(We might also add that they were consumed while walking to a Whole Foods in order to purchase green juice. Like for cleansing our bodies. HA.)
Really, if we're being honest, we could have used more, um, fuel. We were walking for a long time. And we were shopping. And trying things on. And that's hard work. Especially when you're carrying 10 pounds worth of body cleansing vegetable juices.
All we can say is thank GOODNESS these cupcakes were waiting for us when we got home, positively famished of course (because of the walking and the shopping and the hauling of juices).
We needed fuel. Desperately. And what better fuel is there than chocolate and peanut butter? Especially in cupcake form. They're portable. And they gets into the blood stream faster and aid in recovery and all that other athletic fueling business.
Yup. Trust us. Peanut butter chocolate cupcakes. Fuel for your body. Trust us, we're experts.
Peanut Butter Chocolate Cupcakes with Peanut Butter Frosting
Makes 12 cupcakes
Adapted from Sprinkles
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
3/4 cup smooth peanut butter, at room temperature
1/2 cup dark brown sugar, packed
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
2 cups mini semi-sweet chocolate chips
Peanut Butter Frosting (recipe below)
Preheat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners.
Combine milk and vanilla in small bowl and set aside. Sift together flour, baking powder and salt in a bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars until fluffy. Add eggs and incorporate, then mix in peanut butter. Add half the flour mixture and mix slowly. When fully incorporated, add milk mixture and stir until fully mixed in. Add remaining flour mixture and mix on low until just incorporated. Add chocolate chips. Scoop into prepared muffin pan and bake for 20-22 minutes, until cupcakes spring back and the edges are golden brown. Cool completely on wire racks before frosting.
Peanut Butter Frosting
1/2 cup confectioners' sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup whole milk
3/4 cup unsalted butter (1 1/2 sticks), room temperature
1 cup creamy peanut butter
Combine sugar and salt in bowl and set aside. Combine milk and vanilla in bowl and set aside. Beat butter and peanut butter in the bowl of an electric mixer fitted with the whisk attachment until smooth and creamy. Alternately add sugar and milk mixture until fully blended.