Mini Peanut Butter Chocolate Chip Cupcakes

Sometimes it's really hard to decide what to make. Actually, unless a craving strikes me, it's almost impossible for me.  I headed to Pinterest for a little inspiration. The recipe that stuck out the most also seemed a little over the top and far to much to eat an entire cupcake. So, in my usual style I made some modifications and made them mini. I also probably took too many pictures but more is better than my usual not enough.

This recipe was inspired by this pin:

Peanut Butter Chocolate Chip Cupcakes

     1 cup all purpose flour
     1 tsp baking powder
     1/2 tsp salt
     6 tbsp butter, room temperature
     3/4 cup smooth peanut butter
     1/2 cup packed brown sugar
     1/2 cup sugar
     2 large eggs
     1 tsp vanilla
     1/2 cup milk
     1 - 12 ounce bag semi-sweet mini chocolate chips


     6 ounces butter, room temperature
     2 1/2 cup powdered sugar
     1/2 tsp salt
     1 cup creamy peanut butter
     1/2 tsp vanilla
     1/2 cup milk


For Cupcakes:

Beat butter and sugars with mixer until light and fluffy.

Add eggs and blend until smooth. If you are psychotic like me you can 'sterilize' the eggs. Yes, I HAVE to remove the little white parts that I know are the embryo of what would have been a future chicken.
See the white things?
Yep, I always break the yolk when I remove them.

Slowly mix in peanut butter.

Add baking powder, salt and 1/2 cup of the flour. Mix until combined. 

Add milk and vanilla. Continue to blend on low.
 Add remaining flour and mix just until fully combined.

Fold chocolate chips in by hand.

Preheat oven to 350 degrees F.

Spoon into condiment cups. Fill about 1/2 full. I used approximately 1 tablespoon per cup. I ended up with around 60 mini cupcakes and baked them in two batches. I didn't want to crowd them so they baked better.

Bake 15 to 20 minutes or until tops spring back when lightly touched.

To make the frosting:

Beat butter and peanut butter in mixer until smooth and creamy.

SO much butter!!

Blend in 1 1/2 cups of the powdered sugar. I don't have a picture of this because I added the milk and vanilla first. Of course milk and butter do not mix together.

Add vanilla and milk. Combine.
This is AFTER being mixed in. Yeah, it doesn't work. But no worries, it'll still turn out.

Add remaining powdered sugar and beat until fluffy and smooth. 

Frost cupcakes after they have cooled.
I forgot sprinkles!
Moist and so full of flavor. Bite size is perfect because they are very rich.

Linking up to:
parents as teachers


Unknown said…
Step-by-step's are great for the kitchen-dysfunctional such as myself! These look wonderful! I would love for you to share these, and any other of your great ideas, on my weekly Mom's Library Link-Up.
Usually runs Wed-Fri, however, this week being a holiday, it will be up Tuesday morning!

BTW, I'm your newest follower!

Thanks and be blessed,
Julie @ Hey Mommy, Chocolate Milk
Robin said…
Thank you for stopping. I'll be sure to check out your link up too. I'm also glad that my endless pictures are helpful. Sometimes I wonder if I take too many.