Archive | 10:21 am

Day 246 – Peanut Butter Chocolate Chip Cupcakes

3 Apr

It is almost Friday!  So.  Close.  To celebrate, I decided on these Peanut Butter Chocolate Chip Cupcakes (recipe below from Recipe Snobs).  I mean.  Doesn’t that just make you excited?  But first, enjoy today’s Tip Thursday video!

Cake in a mug recipe

In a large mug, whisk together until smooth:

– 1/4 cup flour
– 5 tablespoons sugar
– 2 tablespoons unsweetened cocoa powder
– 1 egg
– 3 tablespoons milk
– 3 tablespoons vegetable oil
– Dash of vanilla
– Pinch of salt

Bake 2 minutes or until cake is puffed.  Top with cocoa powder, whipped cream or ice cream, if desired.


Now, onto the cupcakes!

Peanut-Butter-CC-cupcake     Mini-Peanut-Butter-CC-cupca

The cupcakes are dense and a little crumbly, but not dry. They taste like a giant, chewy peanut butter chocolate chip cookie. Like. Exactly like one. Makes me want a big glass of milk!


The frosting is smooth and creamy. It looks like it might be on the thin side, but it pipes nicely. It has a strong peanut butter flavor. Not overly sweet at all! Just like a whipped peanut butter.

PB-Choc-Chip-Cupcake     Mini-PB-Choc-Chip-Cupcake

Together it’s just a smooth, creamy peanut butter morsel. The chocolate chips give it a nice texture, between peanut butters. It’s simple. Again, not overly sweet at all, which is nice!

PB-Choc-Chip-top     Mini-PB-Choc-Chip-top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 4
  • Overall Taste: 4.5
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 20.5


Peanut Butter Chocolate Chip Cupcakes (recipe from Recipe Snobs)

Peanut Butter Chocolate Chip 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 smooth all natural peanut butter, at room temperature
  •      1/2 cup packed brown sugar
  •      1/2 cup sugar
  •      2 large eggs
  •      1 tsp vanilla extract
  •      1/2 cup whole milk
  •      2 cups semi-sweet chocolate chips

Peanut Butter Frosting:

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

For directions visit Recipe Snobs.

*Tomorrow: Vanilla Almond & Anise Cupcakes*

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