Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup creamy peanut butter
- 1/4 cup butter, room temperature
- 1 1/2 cups granulated white sugar
- 3 eggs, large
- 1 teaspoon vanilla extract
- For the Peanut Butter Glaze
- 3/4 cup powdered sugar
- 2 tablespoons peanut butter
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- 2 tablespoons mini chocolate chips
- 3/4 cup chocolate chips
Preparation
Step 1
Preheat your oven to 325 degrees Fahrenheit
Spray a 12 cup square or standard muffin pan with baking spray
Place peanut butter and butter in a bowl and mix until no flecks of butter remain (2 min)
Add sugar and mix until thoroughly combined (5 min)
Add eggs and vanilla.
Mix in flour until thoroughly combined. Batter will have a silky texture.
Divide batter evenly in the 12 cup square muffin pan. (I used a size 16 scoop)
Place pan on the 2nd to the top rack.
Bake for 26-28 minutes or until the top of the cake are golden brown. If testing with a toothpick, it should come out clean.
Let cakes cool in pan for 5 minutes then remove to rack.
Glaze completely cooled cakes and sprinkle with mini chocolate chips.
Notes:
To make the glaze: Combine the powdered sugar, peanut butter, milk and vanilla extract in a small bowl. Whisk until you have a smooth consistency. Dip cakes in the glaze and let the extra run off. Sprinkle cakes with mini chocolate chips before the glaze sets.