I know that many people love Sprinkles cupcakes, but when I'm in Highland village (the Houston location of Sprinkles) I only bother stopping in if they are serving the peanut butter chocolate cupcake because it's amazing. Their other flavors are good, but the one that has always been a standout (no matter how many I try) has always been peanut butter chocolate. This is described on their website as a "chocolate chip-studded peanut butter cake with fudgy milk chocolate cream cheese frosting". Amazeballs. Candace Nelson went on some random talk show called 'Home with Lisa Quinn' in 2009 and divulged her recipe. I tried it once and thought it was a miserable fail. I actually threw out the cupcakes (gasp!). I recently decided to give it another go and see if I could figure out what I did wrong. I have no idea what I did this time, but they were amazing. Just like in the store and I couldn't be happier! Now if I could only get Crave to divulge their white chocolate macadamia cupcake recipe I'd be money! Here are my version of the Sprinkles cupcakes:
Peanut Butter Chocolate Cupcakes (from Sprinkles owner Candace Nelson)
1t baking powder
6T butter, softened
3/4c smooth all natural peanut butter
1/2c dark brown sugar
1/2c whole milk
2c semi-sweet chocolate chips
1 (8oz) pkg cream cheese, softened
1/4c butter, softened
Preheat to 350F. In a medium bowl, combine flour, baking powder, and salt. In a large bowl, beat together butter and sugars until light and fluffy. Add eggs and blend until smooth. In a small bowl, combine mils and vanilla. Alternately add flour and milk mixtures, beginning and ending with flour. Mix until just incorporated. Fold in chocolate chips. Scoop into liners and bake about 22 minutes. Cool completely.
For the frosting, beat together the cream cheese and butter. Scrape down sides. Add cocoa powder. Beat until well mixed. Add powdered sugar and heavy cream until desired consistency is achieved. Frost cooled cupcakes.