PB&J Cuppy Cakes
- 1 cup of all purpose flour
- 1/2 cup of packed brown sugar
- 1/2 cup of sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- 3/4 cup of peanut butter, smooth is preferred unless you like chunks of peanuts in your cupcakes
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups of chocolate chips, unsweetened preferred
- 1/2 cup of whole milk
- 6 tablespoons of butter
Frosting
- 3/4 cup of butter, unsalted
- 1/2 cup of confectioner’s sugar
- 1 cup of peanut butter, this should be smooth
- 1/2 teaspoon of salt
- 1/2 teaspoon of pure vanilla extract, emphasis on the pure
- 1/2 cup of milk
Procedure
1.Preheat the oven to 350 F
2.Add milk and vanilla in small bowl
3.Mix in the flour, baking powder and salt in a bowl
4. Beat butter and sugar in a bowl with a hand- mixer until it becomes light and fluffy. Add your eggs and blend until smooth
5. Slowly mix in peanut butter once the eggs have been incorporated
6. Add half the flour mixture, When it is fully mixed , add in the milk mixture & combine
7. Add remaining flour mixture and mix
8. Once it is mixed, add the chocolate chips
9.Scoop into 12 baking cups or a muffin tin. We suggest using an ice cream scooper to fill the cups or tin because it will ensure that you have the same size cupcakes.
10. Bake at 350 F for 22 minutes and set aside to let it cool
Frosting
1. Mix together the sugar and salt in bowl
2.Add the milk and vanilla in separate bowl
3. Using a hand mixer beat butter and peanut butter until it is a smooth and creamy consistency 4.Alternately between adding the sugar and milk mixture until it is throughly mixed together. If you want a smoother frosting, add a splash of milk until it becomes the consistency you desire.
5. Using an icing spatula or piping bag and frost the cuppy cakes
Enjoy 🙂
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