Sweet & Simple Treats

Peanut Butter Chocolate Chip Cupcakes

April 21, 2017

Peanut Butter Chocolate Chip Cupcakes

Peanut Butter Frosting

Ingredient List:

1/2 Cup Organic 2% Milk

3 Tsp. All-purpose Flour

1/2 Cup Granulated Sugar

1/2 Cup Butter

1 Tsp. Vanilla Extract

1 Tbsp. Powdered Peanut Butter

Original recipe makes 1 Serving


  1. Heat milk and flour over low heat, until very thick. Let cool and set aside.
  2. Cream together sugar and butter
  3. Add the cooled milk/flour mixture, mix thoroughly until whip cream consistency. Keep stirring if it appears to have separated or still has a grainy feeling.
  4. Add vanilla and peanut butter powder, mix thoroughly.

Peanut butter cupcakes

PB Chocolate Chip Cupcakes

Ingredient List:

2/3 Cups Softened Butter

1 and 3/4 Cups Granulated Sugar

2 Large Eggs, Room Temp.

1 and 1/2 Tsp. Vanilla Extract

2 and 1/2 Cups All-purpose Flour

2 and 1/2 Tsp. Baking Powder

1/2 Tsp. Salt

1 and 1/4 Cups Organic 2% Milk

3 Tbsp. Peanut Butter Powder

1 Cup Ghirardelli mini-chocolate chips


  1. Preheat the oven to 350 degrees. Line your muffin tin with paper lines or spray with non-stick coconut oil.
  2. In a large bowl, cream together the butter, sugar, and eggs. Beat in the vanilla extract. Beat in the milk.
  3. In another bowl, whisk together the flour, baking soda, peanut butter powder, and salt.
  4. Slowly beat the dry mixture (flour/baking powder/salt) into the bowl with the wet ingredients (butter/sugar/eggs).
  5. Add mini-chocolate chips and fold them into your cupcake batter.
  6. Fill muffin tins and cook 18-20 minutes until cooked through the center and lightly golden brown.
  7. Allow cupcakes 10-15 minutes to cool before adding your DELICIOUS homemade peanut butter frosting.
  8. These are sure to be a favorite so bookmark the recipe!

Servings: 18-24

Peanut butter chocolate chip cupcakes

Note: What is everyone’s favorite part of a cupcake? The icing! I just purchased this fun and very inexpensive ($5) cupcake corer. My kids think it’s amazing!

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