PEANUT BUTTER CUPCAKES WITH CHOCOLATE FROSTING

FOR THE CUPCAKES:
1 1/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup light brown sugar
6 Tbsp unsalted butter, softened
1 tsp vanilla extract
1/2 cup smooth peanut butter
2 large eggs
1/2 cup whole milk
FOR THE FROSTING:
1 (12 oz) bag semisweet chocolate chips
1 1/3 cup heavy (whipping) cream
peanut butter chips or peanut butter-filled chocolate candies (optional garnish)

Preheat oven to 350 degrees F. Line 12 muffin cups with paper baking cups.

In a large bowl, sift together flour, baking powder, and salt; set aside.

In another bowl, beat brown sugar, butter, and vanilla extract. Add peanut butter; beat until completely blended. Add eggs, one at a time, beating well after each addition. Add milk. Slowly add the flour mixture and beat until mixture is combined; do not overmix. Fill each muffin cup with about 1/4 cup of the batter.

Bake 20-25 minutes, or until the cupcakes spring back when touched lightly. Let cool for at least 10 minutes before icing.

MEANWHILE, MAKE THE FROSTING:
In a saucepan over low heat, stir chocolate chips and cream until the chocolate is completely melted and smooth. Transfer the mixture to a mixing bowl; refrigerate 1 hour, or until chilled throughout but not too firm. Beat the mixture until creamy, about 3 minutes.

Spread about 1/4 cup of frosting over each cupcake. Garnish with peanut butter chips or peanut butter-filled chocolate candies, if desired.

Makes 12 cupcakes
Source: The Peanut Butter and Co. Cookbook by Lee Zalben