Yield: 24 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| 1 cup | Miniature chocolate chips |
| 1 teaspoon | Baking powder |
| ½ teaspoon | Baking soda |
| ¼ teaspoon | Salt |
| 1 cup | Sugar |
| ½ cup | Powdered sugar |
| 1 cup | Creamy peanut butter |
| ¼ cup | Butter or margarine -- |
| \N \N | Melted |
| 2 \N | Eggs |
| 1 cup | Milk |
| 1 teaspoon | Vanilla extract |
| 2 teaspoons | Warm water |
SUGAR GLAZE
Heat oven to 400. Paper-line 24 muffin cups. In large bowl, stir together flour, chocolate chips, baking powder, baking soda and salt; set aside. Stir together sugar, peanut butter, butter and eggs. Add milk and vanilla; stir until well blended. Add all at once to flour mixture; stir until just moistened. Fill muffin cups about ¾ full.
Bake 15 minutes or until lightly browned. Cool 5 minutes.
Meanwhile, prepare sugar glaze. Stir together powdered sugar with 3 to 3 tsp of warm water; stir until smooth and of desired consistency.
Drizzle over cupcakes. Serve warm or cool.
Recipe By : Hersheys ad
From: Meg Antczak Date: 09-07-95 (00:23) (159) Fido: Cooking