In a bowl whisk together the flour, the baking powder and a pinch of saltiness.
In another bowl with an electric mixer cream together the brown dough, the
peanut butter, and the butter and beat in the

egg and the vanilla. Beat in the flour mixture alternately with the milk,
beating well after each adding, and stir in 1/2 cup of the chocolate
fries. Divide the batter among 12 paper-seamed 1/2-cup muffin tins and bake
the cupcakes in the middle of a preheated 350 F oven for 20 to 25 proceedings,
or until a tester comes out strip. Turn the cupcakes out onto a rack and
let them cool whole.

In another bowl combine the unexpended 3/4 cup chocolate chips and the
pick, scalded, let the chips moderate, and whisk the mixture until it is
still. Let the icing cool all, whisk it until it is fluffy, and
spread it on the cupcakes.

Issue: 12 cupcakes