Vanilla Chocolate Chip Cupcakes with Peanut Buttercream Icing

These easy, fluffy Vanilla Bean chocolate chip Cupcakes are topped with a swirl of chocolate peanut butter buttercream and finished with a healthy dose of sprinkles.

INGREDIENTS

Vanilla Bean Cupcakes

2 large eggs, at room temperature

1 egg yolk, at room temperature

1tsp vanilla bean paste

165g whole milk

60g full fat greek yoghurt or sour cream

300g all-purpose flour

225g sugar

1 ¾ tsp baking powder

½ tsp salt

175g unsalted butter, at room temperature

Chocolate Peanut Butter Buttercream 

265g unsalted butter, at room temperature

230g smooth peanut butter

80g cocoa powder

540g powdered sugar, sifted

1 tsp vanilla bean paste

¾ tsp salt

105g heavy cream, plus more as needed

Sprinkles to finish

VANILLA BEAN CUPCAKES

Preheat the oven to 180°c. Line 1-2 muffin pans with paper cupcake liners.

whisk together the eggs, egg yolks, vanilla, milk, and yoghurt.

In a separate bowl combine the flour, sugar, baking powder, and salt. Mix briefly to combine.

Add the butter a cube at a time, until fully incorporated and the mixture looks like wet sand.

Add half of the wet ingredients and mix until just combined, then add the second half of the wet ingredients.

Give a few folds with a rubber spatula to ensure that no dry ingredients remain.

Fill each cupcake liner with about ¾ cup of batter.
Bake the cupcakes for 20 to 25 minutes or until lightly golden brown and the top springs back when pressed.

Remove and cool completely.

CHOCOLATE PEANUT BUTTER BUTTERCREAM

Cream together the butter, peanut butter, and cocoa powder until well combined. Add the powdered sugar, vanilla bean paste, and salt, and mix to combine.

Add the heavy cream and mix until incorporated, and whip until fluffy.

Transfer the buttercream to a piping bag.

Pipe buttercream onto the top of each cupcake, top with sprinkles and enjoy!