Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- Rounded 1/4 teaspoon salt
- 1/2 cup smooth peanut butter
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 2/3 cup whole milk
- 1/3 cup heavy cream
- 4 ounces milk chocolate, finely chopped
- 1/3 cup chopped peanuts
- Special equipment: a muffin tin with 12 (1/2-cup) muffin cups and paper liners
Directions
- Preheat oven to 350°F.
- Whisk together flour, baking powder, and salt in a bowl.
- Beat together peanut butter, butter, and brown sugar in a large bowl with an electric mixer at medium speed until blended, about 2 minutes. Add egg and vanilla and beat until fluffy, about 1 minute. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture, then mix until just combined.
- Divide batter among lined muffin cups (about two-thirds full) and bake in middle of oven until pale golden and a tester inserted in center of a cupcake comes out clean, 18 to 20 minutes. Turn cupcakes out onto a rack and cool completely.
- Bring cream to a boil in a small saucepan, then pour over chocolate in a small bowl. Let stand 1 minute, then whisk until smooth.
- To thicken icing to spreading consistency quickly, spread it on a metal baking sheet and chill until thick and glossy, about 5 minutes. Scrape icing back into bowl and stir until smooth. Spread icing on cupcakes and sprinkle with peanuts.
