MAKE CUPCAKES: Preheat oven to 350 degrees.
Line your 12-Cup Non-Stick Muffin Pan with Brown Parchment Baking Cups/Liners and set aside.
In a medium bowl, combine the flour, baking powder and salt. Set aside.
In a small bowl, combine your buttermilk and vanilla. Whisk together. Set aside.
In the bowl of a stand mixer using the paddle attachment, cream together your butter, brown sugar and peanut butter until light and fluffy (2-3 minutes) on medium-high speed. Reduce speed to medium-low and slowly add in your eggs one at a time. Beat until creamy (about 1 minute).
Slowly add in half of the flour mixture, followed by the buttermilk mixture, then remaining flour mixture. Beat until blended, then stir/fold in your chocolate chips.
Divide your batter evenly among the liners. Fill each liner to the very top.
Bake cupcakes for 18 – 20 minutes, removing once the tops of the cupcakes are dry. Feel free to test with a toothpick in the center, looking for when it comes out clean.
Transfer pan to a cooling rack until completely cooled.
MAKE FROSTING: In the bowl of a stand mixer with paddle attachment, beat the butter, peanut butter and salt on medium-high speed until creamy and fluffy (1 – 2 minutes).
Reduce speed and gradually add in your powdered sugar, beating until incorporated.
Add in the milk and increase your speed and beat until frosting is light and fluffy.
FROST CUPCAKES: Frost each cupcake once cooled with a generous amount of peanut butter frosting. Roll in the chocolate sprinkles for topping.
ENJOY! 🙂
