Peanut Butter Chocolate Chip Cupcakes
Indulge in the rich, nutty decadence of Peanut Butter Chocolate Chip Cupcakes, where creamy peanut butter meets pockets of semi-sweet chocolate in every bite. These moist and tender cupcakes are a perfect blend of sweet and savory, made with simple pantry staples like all-purpose flour, brown sugar, and vanilla extract. The addition of milk creates a luscious batter, while chocolate chips are folded in for bursts of gooey goodness. With just 20 minutes of prep and 18 minutes of baking, these cupcakes are a quick yet utterly irresistible treat. Perfect for dessert, parties, or satisfying your snack cravings, this recipe will be a hit with peanut butter and chocolate lovers alike. Bake a batch today and transform ordinary ingredients into extraordinary flavor!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 0.5 cups creamy peanut butter
- 0.75 cups granulated sugar
- 0.5 cups light brown sugar (packed)
- 2 units large eggs
- 2 teaspoons vanilla extract
- 0.75 cups whole milk
- 1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to beat the softened butter and peanut butter together until creamy and smooth.
Add the granulated sugar and light brown sugar to the butter mixture, and beat until light and fluffy.
Mix in the eggs, one at a time, ensuring each is fully incorporated. Then, add the vanilla extract.
On low speed, alternately mix in the dry ingredients and milk, starting and ending with the dry ingredients. (Divide the dry ingredients into 3 additions and the milk into 2 additions.)
Gently fold in the chocolate chips using a spatula, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving or frosting.
Nutrition Facts
Calories |
4300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.2 g | 280% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2671 mg | 116% | |
| Total Carbohydrate | 559.8 g | 204% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 380.5 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 465 mg | 36% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1537 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
