Peanut Butter filled Chocolate Cupcakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Oh so good chocolate cake filled and topped with delicious peanut butter!
Ingredients
Filling:
  • 1 - 1¼ c powdered sugar
  • ¾ c creamy peanut butter
  • 4 Tbsp unsalted butter, at room temperature
  • ½ tsp vanilla extract
Cake:
  • 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
Frosting:
  • 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
Instructions
  1. Preheat oven to 350°. Line 24 cupcake tins with a double layer of paper liners.
For filling
  1. 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).
For Batter
  1. 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.
  2. 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.
For frosting
  1. 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!
Recipe by A Hen's Nest - NW PA Single Woman Mom Blog at http://ahensnest.com/2011/06/peanut-butter-chocolate-cupcakes.html