📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line with parchment paper. This prevents sticking and makes cleanup easier. Don't skip this step!
2. In a large mixing bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 1 ¾ cups of granulated sugar until light and fluffy. You want it nice and smooth. An electric mixer is your best friend here!
3. Beat in 2 large eggs one at a time, then stir in 1 teaspoon of vanilla extract. This adds flavor and richness to the cake. Vanilla is key!
4. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Make sure everything is evenly combined. Dry ingredients first, trust me!
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don't overmix—a few lumps are okay! Overmixing makes for a tough cake.
6. Stir in 1 cup of creamy peanut butter until well incorporated. Mmm, peanut butter!
7. Fold in 1 cup of milk chocolate chips, or semi-sweet chocolate chips if that's your jam. What's your preferred type of chocolate?
8. Pour the batter into the prepared pan and spread evenly. Make it nice and flat!
9. Bake for 30-35 minutes, or until a wooden toothpick inserted into the center comes out clean. This tells you if it's ready!
10. Let the cake cool completely in the pan before frosting. Patience, my friend!
11. For the frosting: In a large bowl, beat together 1 cup (2 sticks) of softened unsalted butter and 3 cups of powdered sugar until smooth. Beat in ½ cup of creamy peanut butter and ⅓ cup of milk until light and fluffy. That's right, even more peanut butter!
12. Once the cake is cool, frost it with the peanut butter frosting. Place peanut butter cups on top, for that extra peanut buttery goodness.
13. Refrigerate for at least 30 minutes before serving to allow the frosting to set. This will make your cupcakes look extra-pretty and professional looking!