Peanut Butter & Choc Chip Cupcakes

1 ¼ cups plain flour
1 ½ teaspoons baking powder
¾ cup brown sugar, lightly packed
¾ cup milk
⅓ cup smooth peanut butter
1 egg, lightly whisked
2 tablespoons peanut oil
⅔ cup dark choc chips

PEANUT BUTTER FROSTING
½ cup smooth peanut butter
60 g butter, at room temperature
1 cup icing sugar, sifted
1 tablespoon milk

Preheat oven to 200C. Line a 12 hole 1/3 cup muffin pan with patty cases.

Sift flour and baking powder into a large bowl. Add brown sugar, milk, peanut butter, egg, and oil. Stir until just combined. Add chocolate chips and stir.

Fill prepared cases 2/3 full and bake 20 minutes, or until a skewer inserted comes out clean.

Remove from pan and allow to cool on a wire rack.

Meanwhile, make the frosting. Using an electric mixer, beat peanut butter and butter until smooth. Add icing sugar and milk. Spread icing liberally over cupcakes and serve.

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