Peanut Butter and Choco Chip Cupcakes by The Maya Kitchen

Cupcakes:
1 1/2 cups            Maya All-Purpose Flour
1 1/2 teaspoons   baking powder
1/2 teaspoon        salt
1/2 cup                butter
2/3 cup                Peanut Butter
1/2 cup                white sugar
1/2 cup                brown sugar, packed
2                          eggs
1/2 cup                milk
1/2 cup                semi-sweetened chocolate chip

Chocolate Butter Cream:
1/2 cup                butter

2 cups                 powdered sugar
1/2 cup                cocoa powder
1/4 cup                milk
3 tablespoons       whipping cream

Procedure:
      Prepare cupcakes. Preheat oven to 350F177C. Line two 3 oz. 12-hole muffin pan with cupcake liners. Set aside.

     In a bowl, combine flour and baking powder and salt. Set aside. In another bowl, cream butter, peanut butter, white sugar and brown sugar until fluffy. Add eggs and beat well. Alternately add the dry ingredients and milk, ending with the dry mixture and beating well after each addition. Pour batter into the prepared pans until 3/4 full. Bake for 25 mins or until done. Cool completely before frosting.

     Prepare chocolate butter cream. Using a mixer, beat the butter until light and fluffy. Gradually add sugar and cocoa powder at low speed. Add milk and beat at medium speed. Lastly, add the whipping cream and beat until light and fluffy. Pipe or spread on top of cool cupcakes.

Yield: 14 to 15 cupcakes