I know. So cute, right? Like a cupcake only…smaller. I made these little guys for my choir family, and I must say I think they were a hit. These peanut butter chocolate chip cupcakes have tender chocolate chip sponge, and are topped with creamy peanut butter frosting. Pour yourself a glass of milk, because this simple treat needs your attention.
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So sorry for the delay since my last post. It is easy to use this as an excuse, but I really have been so busy. New job, wedding planning, trip to Colorado, performance with my chamber choir….all of the things have been happening all at once. However, this recipe is worth the wait.
This past week, I spent my time at my new job helping to coordinate our annual show choir camp. And you know what? It was amazing.
I am so tired. Seriously, so tired. I forgot what it feels like to dance for several hours a day, and after a year of Covid teaching, it is going to take me some time to rebuild my endurance. Everything I do, I am doing for the first time right now. I don’t know anyone’s name. I keep locking myself out of various doors. I’m not exactly sure what any of my keys do. However, I am feeling incredibly lucky. I have amazing colleagues, a supportive administration, and super talented and committed students. What else could a girl ask for?
Do I miss my old students? Of course. But I’m a firm believer that the people you love walk through your life with you in your memories, so they are with me. I connect way too deeply to that one scene in the series finale of Scrubs, where he walks past all of the people that helped him get through his residency? Our experiences follow us, and the relationships we build are always a part of who we are. My Decatur family is with me every day.
In other news, my cat Dexter is VERY BAD. He escaped outside three times during this photo shoot.
How am I supposed to be mad at him? Honestly. Look at that face.
Mini Cupcakes are amazing.
I have a new favorite kitchen tool. For my birthday, my mom got me a mini cupcake tray, and I LOVE IT. I know, it is just a smaller cupcake, but LOOK AT THEM. They are literally adorable and tiny.
I have this one, and it worked really well for this recipe. You don’t need liners, and you don’t even need to spray the cupcake tray, although you can if you are nervous. Silicon is kind of like magic.
If you want to make full-sized cupcakes with this recipe, it will totally work, but I like the miniature size for this particular treat. Peanut butter is a rich flavor, so making a smaller dessert makes the flavor profile a little more approachable. Also, sometimes a whole cupcake is a LOT. A bite-sized dessert is always fun.
I took these little guys to my Circle City Chamber Choir concert, and they were gobbled up. I guess that means that they were a success?
Peanut Butter Chocolate Chip Cupcakes: the elements.
I always do a section in every blog post called “the elements,” but it almost feels unnecessary this time because these are so easy. They are really just two elements: moist, tender sponge, and fluffy peanut butter buttercream frosting.
These cupcakes have a very light texture, and it took me a little experimenting to get it right. Using egg whites instead of whole eggs keeps everything fluffy. I also used cake flour instead of AP flour, which makes that super-light texture that you usually associate with a wedding cake. Don’t have any cake flour? No worries, just use All Purpose Flour. It will just be a little heavier, but definitely still delicious.
I also recommend using mini chocolate chips if you are making mini cupcakes. I like having a little bit of chocolate in every bite. If you are making full-sized cupcakes, you can use mini chips or the normal full-sized chocolate chips.
The second element? That fluffy peanut butter buttercream. Listen, this stuff is GOOD. And, it really is so easy. Five ingredients: butter, peanut butter, vanilla, powdered sugar, and a pinch of salt. What could be simpler?
I belong to a facebook group for beginning bakers, and a frequent question that is posted is “How do I produce buttercream that isn’t gritty?” Sometimes a gritty texture can result from the copious amounts of powdered sugar. In a normal buttercream, the solution is to beat it for 7-10 minutes to REALLY incorporate the sugar.
In this peanut butter buttercream, the perfect smooth texture is so easy to achieve. For some reason (science?), the peanut butter makes it so light and fluffy.
Interested in ordering these cupcakes or another treat from Kelly Likes to Bake? Email me at kellylikestobake@gmail.com for pricing and information.
Simple Peanut Butter Chocolate Chip Cupcakes!
Course: DessertCuisine: AmericanDifficulty: Easy44
servings30
minutes10
minutes150
kcalThese delicious cupcakes have tender chocolate chip sponge packed with mini chocolate chips, and are topped with creamy, fluffy, perfect peanut butter buttercream.
Ingredients
- For the chocolate chip cake:
1.5 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 cup (300g) granulated sugar
3 egg whites, room temperature
1/3 cup room temperature sour cream
1/2 cup milk, at room temperature
1 Tablespoon pure vanilla extract
1 cup mini chocolate chips
- For the peanut butter buttercream:
1.25 cups (2.5 sticks) unsalted butter
3/4 cup creamy peanut butter
4 cups powdered sugar
1 t vanilla extract
pinch of salt
Directions
- Preheat your oven to 350 degrees F and prepare your cupcake trays with liners and cooking spray. If you are using standard-sized cupcake liners, this recipe will make approximately fourteen cupcakes. If you are using a mini cupcake tray, like I did in the pictures for this blog, you will have to bake in two batches. You do not need to line the tray if you are using silicon. Spray the cups with cooking spray.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the sugar, salt, and butter together until light and fluffy, about 3 minutes. Add the egg whites, one at a time, mixing well after each addition and scraping down the bowl occasionally. Add the sour cream, mix until combined. Whisk together the baking powder, baking soda, and flour in a separate bowl. Add half of this to the butter mixture with the milk, mix until just combined. Add the remaining flour mixture, and vanilla, mix until just combined. Stir in the chocolate chips.
- Spoon into the cupcake liners, filling 3/4 full. I like to use a cookie scoop. Bake for 16-20 minutes for standard-sized cupcakes, or 10-13 minutes for mini cupcakes, or until an inserted toothpick comes out clean. Cool completely.
- Make your buttercream. In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until it is light, fluffy, and much paler in color, about five to seven minutes. Add the peanut butter, mix until combined. Add half of the sugar, the salt, and the vanilla, beat until smooth. Add the remaining sugar, and beat for a further two minutes.
- Frost your cupcakes by spooning your frosting into a piping bag and using a piping tip, or just smear it on with a knife.
- Enjoy!
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