3 cups of all-purpose flour
1 tbsp of baking powder
A pinch of salt
1 ½ cups of sugar
2 sticks of butter
1 tbsp vanilla extract
1 ¼ cups of milk
The very first step to any recipe is preheating the oven, in this case preheat it to 350॰F. The cupcake pan will need to have the wrappers put into the holes in the pan.
Next get out two bowls, a medium sized one for the dry ingredients and a large one for the wet. If the dry items are in the larger bowl it will create a problem with too much batter for the bowl later.
Now, in the medium bowl, place your sifter inside and put the three cups of flour, tablespoon of baking soda, and salt in it. Sift it together in the bowl and set aside.
Combine all wet ingredients in the medium bowl and then slowly add the dry ingredients, a little bit at a time. Once it is all nice and blended, add the chocolate chips and stir once more. Fill each cupcake ⅔ of the way with the batter.
This recipe says to bake for 30-35 minutes, but it was for cake. So, it was modified a bit to make it suitable for cupcakes. These were baked for about 12-15 minutes depending on how much the little holes were filled.
While they were cooling, the peanut butter icing was made. It is fairly simple to make; just 1 cup of peanut butter, 1 tablespoon of Crisco shortening, a teaspoon of vanilla extract, 2 cups of powdered sugar, and milk as needed. Blend all of the ingredients with a hand mixer.
A little trick that helps to make the icing glide on the cupcake nicely is to spoon it into a sandwich bag. Close the bag and then cut off the corner of the bag. Push all the icing out of the hole and onto the cupcakes. Swirl the icing for best results.
Now enjoy those masterpieces!