Peanut Butter Chocolate Chip Cupcakes with Chocolate Icing

Have I mentioned lately how much I love chocolate? I don't think I have. I also don't know when the last time I mentioned that I love peanut butter was either. Aidan is also very specific when requesting treats - like in the case of these cupcakes. He actually is not a big fan of cupcakes and is much more of a cookie boy. However, when I described these to him and told him how fast and easy they would be to make, he decided they could be okay to try.

He likes to measure and pour (and especially sneak bits of chocolate) with me when we make his treat choice about once a week. The part that really cracks me up though is that he likes to pretend we have our own cooking show and repeats everything I saw in his "TV" voice for the audience. He is also the director at the same time. It is really quite hilarious and if I ever remember to catch him at it on video without him knowing I will share for a good laugh.

In the meantime, I leave you with these seriously yummy Peanut Butter Chocolate Chip Cupcakes with Chocolate Icing. They were Aidan's choice to make this last weekend after his first couple of days of kindergarten (which so far is going pretty well). They are best described as a peanut butter chocolate chip cookie - in cupcake form. They were really, really good even warm without the frosting - but with the whipped chocolate ganache icing on top - well, they become pretty fantastic and very addictive. The best part is the they are very easy and fast to make which makes them perfect for making with someone who has a short attention span. We love (almost) instant gratification.

They were perfect for a day out, and so here is a picture of me and my boys on Aidan's first day of kindergarten. We went for a really nice hike around a beautiful lake high up in the mountains after school (which I hope we can make a tradition).

Peanut Butter Chocolate Chip Cupcakes with Chocolate Icing
Recipe courtesy of Gourmet Magazine

1 cup all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 cup firmly packed dark brown sugar
1/4 cup chunky peanut butter (I used creamy)
3 tablespoons unsalted butter, softened
1 large egg
1/2 teaspoon vanilla
1/2 cup milk
1 1/4 cups semisweet chocolate chips (I used bittersweet)
1/4 cup heavy cream

In a bowl whisk together the flour, the baking powder and a pinch of salt.

In another bowl with an electric mixer cream together the brown sugar, the peanut butter, and the butter and beat in the egg and the vanilla.

Beat in the flour mixture alternately with the milk, beating well after each addition, and stir in 1/2 cup of the chocolate chips.

Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 350 F oven for 20 to 25 minutes, or until a tester comes out clean.

Turn the cupcakes out onto a rack and let them cool completely.

In another bowl combine the remaining 3/4 cup chocolate chips and the cream, scalded, let the chips soften, and whisk the mixture until it is smooth. Let the icing cool completely, whisk it until it is fluffy, and spread it on the cupcakes.