Ingredients
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3/4 cup flour
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1/4 cup unsweetened cocoa powder
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1 1/2 teaspoons baking powder
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1 pinch salt
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1/2 cup granulated sugar
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1/2 cup packed light brown sugar
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1/4 cup unsalted butter, at room temperature
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1/2 cup crunchy peanut butter
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1/2 teaspoon vanilla
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2/3 cup low-fat milk
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1/2 cup semi-sweet chocolate chips
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1 egg
Instructions
- Preheat oven to 350°F Line 12-cup muffin pan with paper liners.
- In a small bowl, mix together flour, cocoa powder, baking powder and salt.
- In a large bowl, using electric mixer, beat together granulated and brown sugars and butter until well combined.
- Add peanut butter, beating until smooth. Beat in egg and vanilla until mixture is smooth.
- Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in chocolate chips.
- Scoop batter into prepared muffin cups. Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when light touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
- Top cooled cupcakes with frosting.