One-Bowl Chocolate and Peanut Butter Cupkins

These were really fast, easy, and pretty good (kinda bland if you like flavor and lots of sugar though...and on the dry side). The original recipe calls them cupcakes, but I call them "cupckins" because they're denser than cupcakes but not quite as dense as muffins. I know technically they should be either "cupcins" or "muffcakes," but "cupcins" sounds better...and I wanted to use the "k" instead of the "c" because people might pronounce it "cupsins." Oh--and "muffkins" sounds dirty. I swear I heard somewhere that "muff" is something dirty.

Anyways, Michelle came over the other night and had a sudden desire to bake (at midnight lol)...so we made these!


Some were mini:

POOF!


RECIPE (original recipe here):

2 1/4 cups all purpose flour
1 1/2 cups sugar ** We only used 1 cup **
1/2 cup creamy peanut butter ** We used crunchy **
3 1/2 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon baking soda
3 tablespoons baking cocoa (cocoa powder)
1 1/4 cups 2% milk ** We used non-fat **
1 teaspoon vanilla
3 large eggs

1. Preheat oven to 350 degrees
2. Combine all ingredients in a large mixing bowl; mix for 30 seconds while scraping bowl
3. Spoon cupcake batter into liners until they are 2/3 full
4. Bake for 20-25 minutes or until toothpick inserted in center comes out clean
5. Cool 10 minutes in pans. Move to wire rack to cool completely