Peanut Butter Frosted Chocolate Chip Cupcakes
Yield: 10 cupcakes
Materials
Cupcakes
- 6 tablespoons organic unsalted butter
- 1 ¼ cups organic semi-sweet chocolate chips
- 3 ounces unsweetened organic chocolate chopped
- ½ cup light brown sugar packed
- ⅓ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup Arrowhead Mills Organic All-Purpose Flour
- ¼ teaspoon salt
Frosting
- 1 cup organic powdered sugar
- ¾ cup no stir creamy peanut butter
- 4 tablespoons organic unsalted butter
- ¼ teaspoon vanilla extract
- 4 teaspoons organic whipping cream
Instructions
- Preheat the oven to 350°F.
- Combine butter ½ cup chocolate chips and unsweetened chocolate in sauce pan over low heat and stir mixture until smooth.
- Remove from heat. Stir sugars into mixture, then add eggs, vanilla, then flour, salt and remaining ¾ cup chocolate chips.
- Split batter among 1 paper-lined muffin tins. Bake cupcakes for 18-20 minutes.
- Let cupcakes cool completely, frost and enjoy. *Optional: top with your favorite nut.