Zutaten für Chocolate Peanut Butter Cupcakes
- 1 ½ cups all-purpose flour
- Unsweetened Cocoa Powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- Granulated Sugar
- Light Brown Sugar
- Unsalted Butter
- Crunchy Peanut Butter
- 2 large eggs
- 1 teaspoon vanilla extract
- Low Fat Milk
- Semi Sweet Chocolate Chips
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Zubereitung von Chocolate Peanut Butter Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 ½ cups granulated sugar, and ¾ cup packed brown sugar using an electric mixer until light and fluffy.
- Beat in 1 cup creamy peanut butter until smooth.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients and 1 cup milk alternately to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 cup chocolate chips.
- Fill prepared muffin cups about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, frost with frosting (recipe #235856).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
90g
Fat
24g
Carbs
10g
