Peanut butter cupcakes, another great american bakery

This batter is a snap: Just mix in a blender or food processor.

- 1¼ cups all purpose flour
- 1 cup firmly packed light brown sugar
- ¾ cup milk
- ¼ cup peanut butter
- 1 egg
- 1 tablespoon butter or margarine, softed
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup semisweet chocolate chips
- Peanut butter frosting (recipe follows)

Combine all ingredients except the frosting in blender or food processor.
Cover and blend at high speed about 45 seconds, stopping motor once or twice to scrape down sides.
Pour into muffin tins fitted with paper cupcake liners, filling each about 2/3 full.
Bake in oven 350F about 25-39 minutes, until toothpick inserted in center comes out clean.
Cool cupcakes completely.
Spread with frosting.
If desired, garnish with chopped honey-roasted peanuts.

Peanut butter frosting
- 3 cups powdered sugar
- ¼ cup butter or margarine, softened
- ¼ cup peanut butter
- 1 teaspoon vanilla extract
- 2 tablespoons milk

Combine all ingredients in a bowl and beat to a smooth, spreadable consistency.
 Variation: For peanut butter fudge frosting, add ¼ cup cocoa to frosting and 1 more tablesppon milk.

BON APPETIT