Chocolate and Peanut Butter Cupcakes
Ingredients:
Cupcakes:
2 C. All purpose flour
2 tsp. Baking powder
1/2 tsp. Baking soda
1/2 C. Smooth peanut butter
1 C. Chocolate chips
1 C. 1 % Milk
1 C. Granulated sugar
1 C. Quick oats
2 Eggs, beaten
Icing:
1/2 C. Chocolate chips
1/2 C. Butter
2 C. Icing sugar
2 Tbsp. 1 % Milk
Directions:
1. Preheat oven to 375 degrees Fahrenheit
2. Grease a 12 cup muffin pan. Set aside
3. Blend flour, b. powder and b. soda together in a small bowl. Set aside
4. In a small saucepan over medium heat melt chocolate chips. Stir in milk and combine well. Remove from heat. Allow to cool
5. In a large mixing bowl combine melted chocolate, peanut butter, beaten eggs and oats. Mix all ingredients together with an electric mixer on medium speed for 5 minutes until thoroughly combined
6. Mix dry ingredients into wet mixture and beat until flour is incorporated into the batter
7. Pour batter into greased muffin cups and bake for 20 minutes at 375 degrees Fahrenheit
8. Remove from oven and place on a wire rack to cool completely before icing them
9. To make the icing combine butter and icing sugar in a bowl and cream ingredients together until well combined
10. In a small saucepan over medium heat melt chocolate chips and allow to cool.
11. Add cooled chocolate to icing sugar/butter mixture and beat together to form an icing of spreadable consistency
12. Spread icing over cooled cupcakes and place in storage container to keep in the refrigerator
Servings: 12 iced cupcakes
