Cake:

Ingredients: 

  • 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 sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup whole milk
  • 2 cups semi-sweet chocolate chips

Directions:

  • Preheat oven to 350 degrees.
  • 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.

Frosting:

Ingredients: 

  • 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

Directions:

  • Combine sugar and salt in bowl.
  • Combine milk and vanilla in bowl.
  • 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.
  • Frost on top of cooled cupcakes.
Sprinkles' Peanut Butter Cupcake Recipes

Sprinkles’ Peanut Butter Cupcake Recipes