Peanut Butter Cupcakes

Preheat oven to 350 degrees F. Line 24 muffin tins with cupcake liners and set aside.

In large bowl, beat together butter, peanut butter, brown sugar, and granulated sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Add 1 cup flour along with baking powder and baking soda and beat well. Add 1/2 of the milk and beat well. Add 1 cup flour and beat well, then add remaining milk. Beat in remaining 1/4 cup flour.

Spoon batter into prepared lined muffin tins. Bake for 20-25 minutes or until cupcakes spring back when lightly touched and a toothpick inserted in the center comes out clean.

Let cool in pan for 5 minutes, then remove cupcakes to wire rack and cool completely.

In medium saucepan, combine chocolate chips and peanut butter. Melt over low heat, stirring occasionally, until smooth. Let cool for 20 minutes.

Frost cupcakes with the chocolate mixture. Let stand until set, then store in airtight container at room temperature.