Recipe courtesy of Sprinkles, discovered by Krystina
Cupcake Ingredients:
- 1 cup unbleached all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 6 Tbsp unsalted butter, at room temperature
- 3/4 cup creamy peanut butter
- 1/2 cup packed dark brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 2 cups semi-sweet chocolate chips
- 24 Hershey’s Drops for garnish
Cupcake Directions:
Preheat oven to 350 degrees. Combine milk and vanilla in small bowl. Combine flour, baking powder and salt in bowl. Beat butter and sugars in mixer until light and fluffy. Add eggs and blend until smooth. Slowly mix in peanut butter. Add half the flour mixture and blend slowly. When fully incorporated, add milk mixture. Continue to blend slowly. Add remaining flour mixture and mix on low speed just until incorporated. Add chocolate chips and fold in by hand. Scoop into lined baking cups and bake for about 22 minutes, or until tops spring back when lightly touched and the edges are golden brown.
Frosting Ingredients:
- 1 1/2 stick unsalted butter, firm but not cold
- pinch of salt
- 2 1/2 confectioners’ sugar, sifted
- 1/4 tsp vanilla
- 3 oz unsweetened baker’s chocolate, melted and cooled to room temperature
- splash of milk
Frosting Directions:
In the bowl of an electric mixer fitted with the flat beater, beat the butter and salt of medium speed until light and fluffy, 2 minutes. Reduce the speed to low, gradually add the confectioners sugar and beat until encorporated. Add the vanilla and beat until smooth and creamy. Stop the mixer and scrape down the sides of the bowl. Add the chocolate and beat on medium speed until incorporated, stopping the mixer occcasionally to scrape down the sides of the bowl. Add milk, 1 tablespoon at a time if frosting does not have spreadable consistency. I like to beat the frosting on high for 1-2 minutes at the end to make it extra fluffy. Spread the frosting over the cooled cupcakes and top with a Hershey’s Drops.
Krystina's Recipe Book 