This you have to try! I was really curious after I saw the recipe at a website called The Sweetest Kitchen.
She used chocolate glaze on top but I didn’t have the ingredients to actually make that so I just swirled some Nutella on top. Looks good doesn’t it?
From The Sweetest Kitchen.
1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp (3/4 stick) unsalted butter, softened
3/4 cup smooth peanut butter, room temp
1 cup brown sugar
1 tsp vanilla extract
1/2 cup milk
To make cupcakes
Preheat oven to 350F ( or 160 F). Line muffin tin cupcs with paper cupcake liners
Sift flour, baking powder and salt into a medium bowl and set aside
In a large bowl, using an electric mixer on medium speed, beat the butter, peanut butter and brown sugar until smoothly blended and lightened in color, about 1 minute. Stop the mixer and scrape down the sides of the bowl as needed during mixing. Mix in egg. Add vanilla and beat for 1 minute or until batter smooth.
On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing until the flour is incorporated and the batter looks smooth.
Fill each liner with a generous 1/4 cup of batter, to about 1/3 inch below the top of the liner. Bake just until the tops feel firm and are lightly browned and a toothpick inserted in the center comes out clean, about 22 minutes. There will be cracks on the top. Cool cupcakes for 10 minutes in the pan on wire rack.
(So basically you sift the dry ingredients, whiz the wet ingredients and mix em’ both.)
I made a mess in the kitchen as usual.
It was worth it when the freshly baked peanut butter cupcakes literally melted in my mouth. Yum.
I love the cupcake liners. So bright. Makes me happy just looking at it. 🙂