Both my guy, Super G., and my step-dad, Lee, love peanut butter. The kids and I are pretty fond of it as well. While browsing my new addiction Pinterest, I ran across this chocolate cupcake that is stuffed with a ball of peanut butter filling and topped with a creamy peanut butter frosting… you know I had to make it for my guys!
I had fears that the ball of filling in the middle would melt away as some other recipe makers had happen, it didn’t. They turned out perfectly, deliciously, sinfully good.
This recipe makes 24 cupcakes, and I indulged in WAY too many of them, which is why I won’t be making them again for a long time. I can’t control myself around them!
It’s hard to decide which is the best part! The frosting is like creamy peanut butter only amped up about 500 degrees, it isn’t too sweet, or too stiff. In fact it’s fairly soft and hardens up a bit in the fridge so be sure to chill it if you’re having a hard time piping. The cake itself is dense and chocolately and oh-so-good! And those balls! Oh those balls of peanut butter! they taste like a truffle. You’ll probably have four or five left over, eat them as is or dip them in a bit of melted chocolate for a sweet treat.
To fill up my cupcake tins I used about 1-2 Tbs of batter, topped them with a peanut butter ball, that I slightly pressed into the batter, then topped with another tablespoon of batter. Gently spread the batter to cover that ball!
- 1 – 1¼ c powdered sugar
- ¾ c creamy peanut butter
- 4 Tbsp unsalted butter, at room temperature
- ½ tsp vanilla extract
- 1⅔ cups all-purpose flour
- ¾ c unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 c sour cream
- 2 Tbsp milk
- 1 tsp vanilla extract
- 8 Tbsp unsalted butter, at room temperature
- 1½ c sugar
- 2 large eggs
- 8 oz. cream cheese, at room temperature
- 4 Tbsp unsalted butter, softened
- ½ c creamy peanut butter
- 3¼ c powdered sugar
- 1 c Cool Whip, thawed
- Preheat oven to 350°. Line 24 cupcake tins with a double layer of paper liners.
- combine powdered sugar, peanut butter, butter and vanilla in bowl. Beat on medium speed until well combined and mixtue is dry yet holds together. Roll into 1-inch balls, place baking sheet and chill in freezer while you make batter (10 minutes).
- combine flour, cocoa powder, baking soda and salt in a medium bowl with whisk. In a liquid measuring cup, stir together sour cream, milk and vanilla. In large bowl, beat butter and sugar on medium-high until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down bowl as needed. With mixer on low speed, alternately add dry ingredients and sour cream mixture, beginning and ending with dry ingredients. Mix just until incorporated.
- Into liners, spoon a tablespoon or two of batter. Place one chilled ball of peanut butter filling into each cupcake well and top with remaining batter. Bake for 13-22 minutes, or until toothpick comes out clean. Cool in pans for 5-10 minutes, then transfer to wire rack and cool completely before frosting.
- beat together cream cheese, butter and peanut butter until smooth. Slowly mix in powdered sugar, beating until smooth and well blended. Gently fold in cool whip until well blended and fluffy (chill frosting for 10 minutes if it’s too soft). Frost cooled cupcakes and eat!