Chocolate Chip Peanut Butter Cupcakes

Sprinkles peanut butter cupcakes are my favorite.  I found this recipe on Pinterest and she claimed that they would taste just like Sprinkles.  She was right.  These were fabulous.  My only advice is to have a glass of milk ready.

Chocolate Chip Peanut Butter Cupcakes
From: Food Snots

Cupcakes

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, at room temperature

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

Frosting
6 ounces unsalted butter, room temperature

1/2 cup powdered sugar

1/2 tsp salt

1 cup creamy peanut butter

1/2 tsp pure vanilla extract

1/2 cup whole milk

For Cupcakes: Preheat oven to 350 degrees F. 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 12 lined baking cups and bake for about 22 minutes, or until tops spring back when lightly touched and the edges are golden brown.

For Frosting: Combine sugar and salt in a bowl. Combine milk and vanilla in another bowl. Beat butter and peanut utter in mixer until smooth and creamy. Alternately add sugar and milk mixture until fully incorporated. Add additional milk ONLY if needed for a softer consistency. You can also add additional powdered sugar if you need to make your frosting thicker. Frost on top of cooled cupcakes.