Recipe - Peanut Butter Chocolate Chip Cupcakes With Chocolate Icing

1 cup Allpurpose flour
1 One half teaspoon Doubleacting baking powder
One half cup Firmly packed dark brown
sugar
One fourth cup Chunky peanut butter
3 tablespoon Unsalted butter, softened
1 lg Egg
One half teaspoon Vanilla
One half cup Milk
1 One fourth cup Semisweet chocolate chips
One fourth cup Heavy cream

In a bowl whisk together the flour, the baking powder and a pinch of salt.
In another bowl with an electric mixer cream together the brown sugar, the
peanut butter, and the butter and beat in the

egg and the vanilla. Beat in the flour mixture alternately with the milk,
beating well after each addition, and stir in One half cup of the chocolate
chips. Divide the batter among 12 paperlined 1/2cup muffin tins and bake
the cupcakes in the middle of a preheated 350 F oven for 20 to 25 minutes,
or until a tester comes out clean. Turn the cupcakes out onto a rack and
let them cool completely.

In another bowl combine the remaining Three fourths cup chocolate chips and the
cream, scalded, let the chips soften, and whisk the mixture until it is
smooth. Let the icing cool completely, whisk it until it is fluffy, and
spread it on the cupcakes.

Yield: 12 cupcakes

NOTES : (Courtesy of Gourmet Magazine)

Recipe by: Cooking Live Show #CL8819

Posted to MCRecipe Digest V1 #482 by Angele Freeman jfreeman@netusa1.net
on Feb 12, 1997.