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Chocolate Peanut Butter Cupcakes
Ingredients:
2
1
/4 cups all purpose flour
1
1
/2 cups sugar
1
/2 cup creamy peanut butter
3
1
/2 teaspoon baking powder
1 teaspoon salt
1
/8 teaspoon baking soda
3 tablespoons baking cocoa
1
1
/4 cups 2% milk
1 teaspoon vanilla
3 large eggs
Preparation:
1. Combine all ingredients in a large mixing bowl. Mix at low
speed for 30 seconds while scraping bowl. Mix at high speed
for 3 minutes, scraping bowl every minute.
2. Line cupcake wells with paper cups or spoon batter directly
on greased wells.
3. Preheat Mini Cupcake Maker until ready light turns on.
4. Spoon cupcake batter into paper cups or directly onto
greased wells until they are
1
/2 to
2
/3 full.
5. Bake for approximately 5 minutes or until toothpick inserted
in center comes out clean, remove and allow to cool. Frost
your peanut butter and chocolate cupcakes any way you
want. You could even try just spreading extra peanut
butter as your frosting.
Chocolate Chip Muffins
Ingredients:
3
/4 lb chocolate chips
1
/3 lb of soft butter
4 medium eggs
2
1
/2 cups of flour
1 cup of sugar
1
/4 cup of milk
1 tablespoon of baking powder
1
/2 teaspoon of vanilla extract
1
/2 teaspoon of salt
Preparation:
1. Beat the butter and the vanilla extract together to form a
light, airy mixture. One at a time, add the eggs, and beat
gently. Add
1
/4 cup of the sugar after each egg and mix
thoroughly. Put the baking powder and salt in the milk,
then add to the mixture. Fold in the flour and the
chocolate chips.
2. Preheat Mini Cupcake Maker until ready light turns on.