Just a side note. . . when making the frosting, we came dangerously close to adding more liquid. It seemed way too thick and definitely needed something. I'm glad we were patient because it eventually loosened up and came together perfectly. It might even be my new favorite frosting! Enjoy!
Frosted Mini-Chip Peanut Butter Cupcakes
4 tablespoons softened butter
1 1/4 cups firmly packed brown sugar
1/3 cup peanut butter (we used smooth)
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/3 cup milk
1 cup mini chocolate chips (plus additional for garnish)
1 cup softened cream cheese
2 tablespoons softened butter
2 cups confectioners' sugar
Put 16 muffin paper cases in a muffin pan. Put the butter, sugar, and peanut butter in a bowl and beat togeter for 1-2 minutes or until well mixed. Gradually add the eggs, beating well after each addition, then add the vanilla. Sift in the flour and baking powder and then, using a metal spoon, fold them into the mixture, alternating with the milk. Carefully fold in the chocolate chips. Spoon the batter into the paper cases. Bake in preheated oven at 350 degrees for 25 minutes, or until well risen and golden brown. Transfer to a wire rack and let cool.
To make the frosting, put the cream cheese and butter in a large bowl and, using a electric whisk, beat together until smooth. Sift the confectioners' sugar into the mixture, then beat together until well mixed. When the cupcakes are cold, spread teh frosting on top of each cupcake, swirling it with a round-bladed knife. Sprinkle the top with additional mini chocolate chips. Store the cupcakes in the refrigerator.
Source: Adapted by Christy's Kitchen Creations, originally from Perfect Baking