Emily&#039;s Peanut Butter Cupcakes with Peanut-Penuche Icing

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Original recipe from Emily

kept byLouise_Chamberlin
recipe by

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Ingredients:

Cupcakes:
1 3/4 C flour
1 T baking powder
1/4 t salt
1 1/4 C firmly packed brown sugar
6 T butter, room temperature
1/3 C peanut butter
1 C milk
1 t vanilla extract
2 large eggs
3.5 oz bar bittersweet chocolate (cut in 12 squares)

Icing:
1/4 C unsalted butter
1/4 C peanut butter, smooth or chunky
1/4 C milk
1 C firmly packed brown sugar
1/8 t salt
1 t vanilla extract
1/2 C powdered sugar

Lightly coat large muffin cups with nonstick spray.
Combine flour, baking powder, salt and sugar in large bowl; beat on medium speed for 30 sec. (a few lumps are okay)
Add butter, peanut butter, milk, and vanilla. Mix 1 min on low. Add the egfs and beat 1 1/2 min.
Fill the prepared muffin cups with batter halfway. Place 2 squares of chocolate in the middle of the batter and add more batter to fill 3/4 way to the top.
Bake 25 min at 350 until lightly browned. Cool 10 min before removing from pan. Cool at least 5 min longer on rack before icing.
Combine butter, peanut butter, milk, brown sugar, and salt in a medium pan over medium heaat. Bring the mixture to a low boil and cook 1 1/2 min without stirring. Take pan off the burner and cool 30 min.
Add vanilla and powdered sugar; beat on medium speed until icing is creamy, about 1 min. Spread over cupcakes.