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I bet you can’t eat just one of these cupcakes! If you like peanut butter and chocolate, you will love these yummy treats. My grandson, Tater Tot, loves peanut butter and his Southern Nana loves making him cupcakes.1/2 cup crunchy peanut butter (you could use the one without the nuts but we think the nuts make these better) 1/2 cup honey or could use 3/4 cup sugar (I use the honey) 2 eggs 3/4 teaspoon vanilla flavoring 1 cup milk (I use 2 percent) 1/2 teaspoon salt 1 3/4 cups all-purpose flour 1 tablespoon baking powder 2/3 cup chocolate chips In a large bowl mix all ingredients together with a spoon. Fold in chocolate chips. Fill paper baking cups 1/2 full. Cook in preheated 350 degree oven for 18 to 20 minutes. Makes about 18 small cupcakes or 16 large ones. These cupcakes are good without the frosting but the frosting makes them even better! PEANUT BUTTER CHOCOLATE FROSTING 1/2 cup crunchy peanut butter 1/3 cup cocoa 2 cups confectionery sugar 1/4 teaspoon salt 1 teaspoon vanilla flavoring 1/2 cup milk Using a large spoon mix peanut butter and cocoa, add sugar, salt, and vanilla. Gradually stir in milk until frosting reaches spreading consistency. Spread on cupcakes. Enjoy! You might also like my Ginger Cupcakes with Cream Cheese Frosting! © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.