Peanut Butter Choclate Chip Cupcake

Ingredients:

Cake:

• 1 cup unbleached all purpose flour
• 1 tsp. baking powder
• ¼ tsp. salt
• 6 tbsp. unsalted butter, at room temperature
• ¾ cup smooth all natural peanut butter, at room temperature
• ½ cup packed dark brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• 2 cups semi-sweet chocolate chips

Frosting:

• 6 ounces unsalted butter, room temperature
• 1/2 cup confectioners’ sugar
• 1/2 teaspoon salt
• 1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup whole milk

 

Makes 12 Cupcakes
For Cakes:

1. Preheat oven to 350 degrees.
2. 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.
3.  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.
4.  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:

1. Combine sugar and salt in bowl. Combine milk and vanilla in bowl.
2. Beat butter and peanut butter in mixer until smooth and creamy. Alternately add sugar and milk mixture until fully incorporated. Add additional milk for a softer consistency.
3. Frost on top of cooled cupcakes.

 WW POINTS VALUE: Who knows?

 

Note: This is Candace Nelson's official recipe for the official Sprinkles Peanut Butter Chocolate Chip cupcake. I highly recommend visiting a Sprinkles cupcakery if you ever have the chance. It's a cute little cupcake boutique where they sell a wide variety of gourmet cupcakes. You can also buy the cupcake mixes at the boutique as well but I think it's more fun to make the Sprinkles Cupcakes from scratch. This gourmet cupcake is sort of like a healthy cupcake because it's packed with protein (from all the peanut butter). I made these cupcakes last weekend during the football playoffs and they were delicious. I didn't have any peanut butter on hand so I used almond butter instead. I also added 2 tablespoons of unsweetened cocoa powder along with the all-purpose flour as well as 1/2 teaspoon of almond extract for a little more almond and chocolate taste. The results were successful. I couldn't get away from the almond and chocolate flavors. You can use any kind of nut butter in this recipe and I  think the cupcakes will still be delicious. The combinations of nuts and chocolate is so heavenly when it's done right. These treats are the perfect after-dinner treat and great for a party or get- together. Chef Nelson, you have done it again with your gourmet cupcakes. For more information on Sprinkles Cupcakes, visit www.sprinkles.com.