Ingredients

CAKE

3/4 cup firmly packed brown sugar

3/4 cup creamy peanut butter

1/2 cup Land O Lakes® Butter, softened

2 Land O Lakes® Eggs

3/4 cup buttermilk*

2 teaspoons vanilla

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup mini semi-sweet chocolate chips

FROSTING

2 cups powdered sugar

1/4 cup  unsweetened cocoa

1/4 cup Land O Lakes® Butter, softened

1/4 cup Land O Lakes® Half & Half or Fat Free Half & Half

1 teaspoon vanilla

 Decorator sugars or sprinkles

Directions 

Heat oven to 350°F. Place paper baking cups into 18 muffin pan cups; set aside . 

Combine brown sugar, peanut butter and butter in bowl; beat at medium speed until well mixed. Add eggs; continue beating until well mixed. Add buttermilk and vanilla; beat at low speed until well mixed. Add flour, baking powder, baking soda and salt; continue beating until well mixed. Stir in mini chocolate chips. 

Divide batter evenly among prepared muffin cups.

Bake 20-24 minutes or until golden brown and toothpick inserted into center comes out clean.

Cool in pan 5 minutes; remove to cooling rack. Cool completely. 

Combine all frosting ingredients in bowl. Beat at low speed until well mixed. Increase speed to medium; beat, scraping bowl often, until light and fluffy. Spread evenly over snack cakes. Sprinkle with decorator sugar.

Substitutions 

*Substitute 2 teaspoons vinegar or lemon juice and enough milk to equal 3/4 cup; let stand 5 minutes.