Peanut Butter and Chocochip Cupcake

This is part 2 of our Maya Kitchen Culinary School experience. Here I will present to you the recipe and procedure of Peanut Butter and Choco Chip Cupcake. The other one was Strawberry and Cream Cupcake. To learn about our full story during our Baking workshop click HERE.

Peanut Butter and Choco Chip Cupcakes

Cupcake:

1 1/2 cups MAYA Cake Flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter

2/3 cup peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar, packed

2 pcs eggs

1/2 cup milk

1/2 cup semi-sweet chocolate chips

Chocolate Buttercream:

1/2 cup butter

2 cups powdered sugar

1/2 cup cocoa powder

1/4 cup milk

3 tablespoons whipping cream

Cupcakes

1. Preheat the oven to 350F/177C. 
2. Line 2 3 oz. 12-hole muffin pan with cupcake liners. Set aside.
3. In a bowl, combine flour, baking powder and salt. Set aside
4. In another bowl, cream butter, peanut butter, white sugar, and brown sugar until fluffy.
5. Add eggs and beat well. 
6. Alternately add dry ingredients and milk, ending with the dry mixture and beating well after addition.
7. Pour batter into prepared pans until 3/4 full.
8. Bake for 25 minutes or until done.
9. Cool completely before frosting.

Chocolate Buttercream

1.  Using mixer, beat the butter until light and fluffy.
2. Gradually add sugar and cocoa powder at low speed
3. Add milk and beat at medium speed
4. Add the whipping cream and beat until light and fluffy
5. Pipe or spread on top of cool cupcakes

Q while frosting the Peanut Butter and Chocochip Cupcakes