Peanut Butter Chocolate Chip Cupcakes

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Do you like peanut butter? Do you like butter? Do you like cupcakes? Do you like the recipe of a lifetime? If you said yes to any of those then I’m happy to introduce you to….peanut butter chocolate chip cupcakes! These guys are the most decadent, peanut buttery, tasty cupcakes you’ll ever eat. I do have to warn you though…proceed with caution because these are not for the faint of heart. Each one literally weighs probably two pounds and they’re super filling. Seth had one last night and he couldn’t even finish it…a grown man couldn’t finish one…just let that sink in…

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But don’t let that scare you away!! These are easy to make and will impress everyone who eats them. I do want to apologize for the lighting in the upcoming pictures…the lighting in my kitchen is weird and so some pictures taken from different angles might look darker than others.  As usual I’ll put the condensed recipe at the end of this post! Now batter up! (are you tired of my puns yet) We’re bout to jump into this recipe!

First start by making the cupcakes:

  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 3/4 cup buttermilk 
  • 1 1/2 teaspoons vanilla
  • 1 stick butter, slightly softened
  • 3/4 cup dark brown sugar 
  • 2/3 cup peanut butter (I use Jif cause choosy cooks choose Jif)
  • 2 large eggs
  • 1/2 cup milk chocolate chips

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Preheat the oven to 350. Start by lining your cupcake tin. I bought these super cute fall cupcake liners from Michaels because now everything in my life has to be fall themed.

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Piggy is making an appearance again! In a medium bowl combine the flour…

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Baking powder and salt.

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In a small bowl, stir together the buttermilk and vanilla.

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Then in a bigger bowl, throw in the softened butter…

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Dark brown sugar and peanut butter.

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Can we all just take a moment, though, to appreciate this new jar of pb. How satisfying is this picture. If you’re having a rough day just go out and buy a new jar of pb, stick a spoon in it and your day will instantly be better. Ok now back to the action…

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Beat it on high for about 2-3 minutes until light and fluffy. I so badly want to make a Michael Jackson “Beat It” song reference…but I won’t. Or did I actually just make one by bringing it up…

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Now that it’s light and fluffy, add the eggs one at a time. Beat until creamy.

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And they say perfection doesn’t exist…

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Slowly add half the flour mixture, then half the buttermilk mixture, then the last half of the flour mixture, then the buttermilk mixture. Beat until just combined.

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Then add the chocolate chips.

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Do a little taste test…

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Divide the batter evenly between all 12 liners. Now this might seem like it’s a lot of batter. It is. But just go ahead and fill them all. I like to smooth them with a knife so they come out all even on top. Pop them in the oven and let them do their thing for about 18-20 minutes. Now let’s make the frosting.

For the frosting you will need:

  • 1 1/2 sticks butter, room temp
  • 3/4 cup peanut butter
  • 1/4 teaspoon sea salt
  • 1 1/2 cups confectioners sugar, sifted
  • 1 tablespoon whole milk

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Start by dropping the butter on the floor.

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Take a minute to compose yourself, and then get new butter and put it in a medium size bowl with the peanut butter and sea salt. (Definitely put way to much salt in here…was worried about getting the perfect action shot and not worried about measuring…)

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Mix until well combined. Then sift the confectioners sugar. I know, I hate this step too. But it’s necessary so you will have smooth frosting. Cause who wants lumpy frosting?

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Gradually add the sifted confectioners sugar and milk. Then beat on medium-high speed until frosting is light and spreadable. About 2 minutes.

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Should look like this when it’s done. Don’t you just wanna go swimming in that? Or is it just me…probably just me.

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Take the cupcakes out of the oven and pop them on a cooling rack.

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Fill a piping bag with the icing and attempt to ice the cupcakes once they’ve completely cooled. Key word here is attempt. I’m terrible at icing cupcakes.

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Here is the finished result! They don’t look too pretty but I promise you they taste amazing.

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Love your curves and all your edges…all your perfect imperfections (like the icing job)…

And there ya go!! A peanut butter lovers dessert!! I hope you guys try out this recipe and if you do, please leave a comment down below letting me know how they turned out and if you liked them!!

Condensed recipe:

First start by making the cupcakes:

  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 3/4 cup buttermilk
  • 1 1/2 teaspoons vanilla
  • 1 stick butter, slightly softened
  • 3/4 cup dark brown sugar
  • 2/3 cup peanut butter
  • 2 large eggs
  • 1/2 cup milk chocolate chips

Preheat oven to 350. Line a 12-cup cupcake pan with liners.

In a medium bowl stir together the flour, baking powder, and salt. In a small bowl combine the buttermilk and vanilla.

In a large bowl beat the butter, brown sugar, and peanut butter on high speed until light and fluffy. Reduce speed and add the eggs one at a time. Slowly add half the flour mixture, then half the buttermilk mixture, repeating until both mixtures are in the bowl. Beat well after last addition. Add the chocolate chips.

Divide the batter evenly among the 12 liners. The batter will come all the way up to the tops of each cup. Bake for about 18-20 minutes (until the tops are just browned).

For the frosting you will need:

  • 1 1/2 sticks butter, room temp
  • 3/4 cup peanut butter
  • 1/4 teaspoon sea salt
  • 1 1/2 cups confectioners sugar, sifted
  • 1 tablespoon whole milk

In a large bowl beat the butter, peanut butter, and salt on medium speed until creamy. Gradually add the sifted confectioners sugar and beat until just incorporated. Add the milk and then beat on high speed until frosting is light and spreadable, about 2 minutes.

Once the cupcakes have cooled, frost them, and enjoy!!

 

Recipe adapted from The Sprinkles Baking Book by Candace Nelson

 

2 thoughts on “Peanut Butter Chocolate Chip Cupcakes

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