Peanut Butter Cupcakes

A lot of people find peanut butter over powering but, with thanks to my army of tasters, we have a recipe that has just enought peanut butter flavour...

For the Cupcakes...

• 224g all purpose flour
• 1 tbsp baking powder
• 1/4 tsp salt
• 275g packed dark brown sugar
• 6 tbsp unsalted butter
• 340g peanut butter 
• 1 cup milk
• 1 tsp vanilla extract
• 2 eggs
• 3.5 oz bittersweet chocolate

  

Preheat oven to 350 degrees F.  Line cupcake liners into a muffin tin. 

 

In a mixing bowl, combine the flour, baking powder, salt, and sugar on medium speed for about 30 seconds. Add the butter, peanut butter, milk, and vanilla. Mix for 1 minute on medium-low speed. Add the eggs and beat for 90 seconds on medium-high speed. 

 

Fill the cupcake liners only 1/8 full with the cake batter. Add a few pieces chocolate pieces in the middle of each cake batter. Cover the chocolate and the batter reaches only half full in the cupcake liners. (If you add too much, the batter will overflow over the liners.)  

 

Bake for 30 to 35 minutes or until the cupcakes are light brown and a toothpick stuck in the middle comes out with no crumbs on it. Allow the cupcakes to cool for 10 minutes before removing from pan. After removing from pan, allow the cupcakes to cool at least another 5 minutes before frosting.

For the Frosting...

• 57g unsalted butter
• 85g peanut butter
• 1/4 cup milk
• 220g dark brown sugar
• 1/8 tsp salt
• 1 tsp vanilla extract
• 65g powdered sugar

In a medium saucepan, combine the butter, peanut butter, milk, brown sugar, and salt over medium heat. Bring the mixture to a low boil and cook for 90 seconds without stirring. Take the saucepan off the burner and allow to cool for only 30 minutes.

Add the vanilla and powdered sugar. Beat the mixture on medium speed until creamy about 1 minute. Frost the cupcakes with the Peanut Butter-Penuche Frosting.