Yield: 24 servings
|1 cup||Miniature chocolate chips|
|1 teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|½ cup||Powdered sugar|
|1 cup||Creamy peanut butter|
|¼ cup||Butter or margarine --|
|1 teaspoon||Vanilla extract|
|2 teaspoons||Warm water|
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