Peanut Butter Cup Cupcakes

Peanut Butter Cup Cupcakes

Adapted from Elinor Klivan’s “Cupcakes!”

Peanut Butter Cupcakes with Milk Chocolate Glaze

Cupcakes

• 1 cup flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 6 tablespoons butter, softened
• ¾ cup Jif crunchy peanut butter (do not use the natural kind), at room temperature
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• ½ cup milk

Glaze

• ¼ cup heavy whipping cream
• 1 tablespoon butter
• 1 cup Ghirardelli milk chocolate chips
• ½ teaspoon vanilla extract

Preheat oven to 350F. Line a 12-cup muffin tin with cupcake liners.

Combine the flour, backing powder, and salt in a small bowl.

Cream the butter, peanut butter, and brown sugar in a medium-sized bowl. Beat in the egg and vanilla. Stir in the flour mixture in three additions and the milk in two additions (beginning and ending with the flour mixture).

Fill the cupcake liners with about ¼ cup of batter or 1/3” below the top of the liners. Bake cupcakes for about 18 minutes or until done.

Cool cupcakes completely.

Combine the whipping cream, butter, and vanilla extract in a small pan and heat until hot. Whisk in the milk chocolate until the ganache is smooth. Spread the glaze over the top of each cupcake.

With Trade Joe's Mini Milk Chocolate Peanut Butter Cups placed on top

Crumb