Recipe submitted by T.O.
Given to her by Kate Ashenden, winner at Shelburne Grange Fair, MA

Cupcakes
½ cup creamy peanut butter
½ cup butter, softened
1½ cups brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
½ teaspoon salt
1½ teaspoons baking powder
¾ cup milk
½ cup semisweet chocolate chips

Frosting
1/3 cup butter, softened
1/3 cup unsweetened cocoa
2 cups confectioner’s sugar
1½ teaspoons vanilla
2 tablespoons milk

Preheat oven to 375F. Line muffin cups with paper liners.

Cream the peanut butter, butter and brown sugar until fluffy. Beat in the eggs and vanilla. Sift together the flour, salt and baking powder. Add to the batter alternately with the milk. Stir in the chocolate chips.

Fill the muffin cups one-half to three-quarters full. Bake for 20 minutes, or until a toothpick inserted in the centre comes out clean. Cool completely.

For the frosting, cream the butter until fluffy. Beat in the cocoa. Beat in the confectioners’ sugar. Add the vanilla and milk and beat to spreading consistency. Frost the cupcakes.

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