Makes 15-18 cupcakes
- 1/4 cups all-purpose flour
- 3/4 cup packed light or dark brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 1/3 cup creamy peanut butter
- 1 large egg
- 1 tbsp unsalted butter, softened
- 1 tbsp vegetable oil
- 1 tsp vanilla
- 3/4 cup semisweet chocolate chips (optional)
Preheat oven to 350 F. Line muffin pans with paper liners.Combine all ingredients in a food processor. Pulse for a few seconds to mix. Scrape the sides of the bowl and the blade and pulse until smooth. The entire mixing process should not take more than 5 seconds. Fill the muffin cups about two-thirds full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes. Remove from the pan and let cool completely on a rack before frosting.
The Joy of Cooking
Substitutions: This recipe calls for a food processor, but I mixed the batter fairly easily by hand. I made these cupcakes using chunky/salted peanut butter since it was all we had on hand at my friend’s house. When I make these cupcakes in my own home, I will use a chunky/unsalted peanut butter–I found that the nuts really added a wonderful dimension. I nixed the butter and used two tablespoons of vegetable oil since it has less saturated fat. Next time I would like to try a plain yogurt substitution for both the oil and butter. There were no chocolate chips on hand so we opted for a chocolate frosting. Next time I’d like to experiment with other frostings, perhaps even a peanut butter frosting even though it seems redundant.