Peanut Butter Chocolate Chip Cupcakes

Peanut Butter Chocolate Chip Cupcakes
     1 cup unbleached all purpose flour
     1 tsp baking powder
     1/4 tsp salt
     6 tbsp unsalted butter, at room temperature
     3/4 cup smooth all natural peanut butter, at room temperature
     1/2 cup packed brown sugar
     1/2 cup sugar
     2 large eggs
     1 tsp vanilla extract
     1/2 cup whole milk
     2 cups semi-sweet chocolate chips

Peanut Butter Frosting
     6 ounces unsalted butter, room temperature
     1/2 cup confectioners' sugar
     1/2 tsp salt
     1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)
     1/2 tsp pure vanilla extract
     1/2 cup whole milk

Directions

1. Preheat oven to 350 degrees F.
2. Combine milk and vanilla in small bowl.
3. Combine flour, baking powder and salt in another small bowl.
4. Beat Butter and sugars in mixer until light and fluffy.
5. Add eggs and blend until smooth. Slowly mix in peanut butter.
6. Add half the flour mixture and blend slowly.
7. When fully incorporated, add milk mixture. Continue to blend slowly. Add remaining flour mixture and mix on low speed just until incorporated.
8. Add chocolate chips.
9. Fold in by hand.
10. Bake for about 22 minutes, or until tops spring back when lightly touched and the edges are golden brown.
    
    For Frosting:
    
    Combine sugar and salt in a bowl. Combine milk and vanilla in another bowl.
11. Add butter and peanut butter to mixer.
12. Beat until smooth and creamy.
13. Alternately add sugar and milk mixture until fully incorporated.
14. Add additional milk ONLY if needed for a softer consistency. You can also add additional powdered sugar if you need to make your frosting thicker.
15. You want your frosting to resemble this consistency.
16. Frost on top of cooled cupcakes.
17. If desired, pipe melted chocolate on top of frosting and add chocolate sprinkles before chocolate has set.