Halloween Chocolate Cupcakes with Monster Peanut Butter Eyes

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 cup creamy peanut butter
• 20 miniature semisweet chocolate chips

Directions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla.
4. Alternately add the dry ingredients and the milk to the butter mixture, beating until just incorporated. Do not overmix.
5. Divide the batter evenly among the muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
6. In a small bowl, mix together the peanut butter and chocolate chips. Place about a teaspoon of the mixture in the center of each cooled cupcake and press down lightly to flatten. Serve and enjoy!

Interesting Facts

• This recipe makes 12 cupcakes.
• You can use any type of peanut butter you like for this recipe.
• These cupcakes can be made ahead of time and stored in an airtight container for up to 3 days.