It’s no secret one of my favorite things to do is bake, and one of my favorite things to eat is chocolate; so, chocolate cupcakes equal perfection for me. I have had this recipe bookmarked for ages, I keep looking for an excuse to make these and with my manager’s birthday coming up I finally found a good reason. The flavor and texture of this cake is amazing, then it is stuffed with a rich creamy peanut butter ball, and then topped off with a fluffy cream cheese peanut butter frosting.

When I first looked into this recipe I was thinking it was like most filled cupcakes that you have to scoop out the center of the cake then pipe in the filling, while it makes for a great cupcake it is time consuming; but then when I actually read the directions (imagine that) I saw you just throw the peanut butter ball in after filling the bottom then cover it up and bake. This is great because it’s the same effect with less work involved.

These cupcakes were so fabulously rich and delicious I could hardly stand it, they are defiantly best eaten with a large glass of milk on the side.

Chocolate Peanut Butter Cupcakes   (Print Me) 

Yield: 24 Heavenly Cupcakes

Ingredients:
Peanut Butter Filling:
2/3 cup confectioners’ sugar
1/2 cup (heaping) creamy peanut butter
3 tbsp butter or margarine, softened
1/4 tsp vanilla

Chocolate Cake:
1 tsp vanilla extract
1 2/3 cups flour (I used half “white-wheat” half all-purpose)
3/4 cup unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
2 Tbsp milk
8 Tbsp butter or margarine, softened
1 1/2 cups granulated sugar
2 large eggs

Peanut Butter Cream Cheese Frosting:
8 oz. cream cheese, at room temperature
4 Tbsp butter or margarine, softened
1/2 cup peanut butter
3 1/4 cups powdered sugar
1 cup cool whip

Directions:  
Preheat your oven to 350º and line (or spray with non-stick spray) 24 muffin cups; set aside.

To make the filling: mix the confectioners’ sugar, peanut butter, softened butter, and vanilla in a bowl with the mixer on medium speed. Using a heaping teaspoon, shape into 24 balls placing them on a waxed paper-lined cookie sheet (the balls will be sticky and don’t need to be perfectly shaped). Place the peanut butter balls in the refrigerator until you need them (they don’t need to be refrigerated but are easier to handle when they are).

To prepare cupcakes: whisk together flour, cocoa, baking soda, and salt in a medium bowl and set aside. In a liquid measuring cup mix sour cream, milk, and remaining vanilla; set aside. In a stand mixer (or large bowl) mix granulated sugar and butter on low speed, just until blended. Increase speed to high; beat 1 minute. Reduce speed back to low and add the eggs, 1 at a time, beating well after each addition. Beat 1 to 2 minutes more or until light and fluffy. Add flour mixture alternately with sour cream mixture, beginning and ending with the flour mixture. Beat just until ingredients are combined, occasionally scraping bowl when needed.
Spoon about a tablespoon of batter into the bottom of each prepared cup. Then drop 1 peanut butter ball in the center of each cup and top with another tablespoon of cake batter. Bake cupcakes 18-25 minutes (mine took just at 20 minutes) or until a toothpick inserted into the cake comes out clean. Allow the cupcakes to cool for about 5 minutes before removing them from the pans to let them cool completely on a wire rack, when completely cooled prepare the frosting

To prepare frosting: In a large bowl or stand mixer on medium-low speed beat the butter, cream cheese, and peanut butter until smooth and well blended. Add the powdered sugar 1/4 cup at a time, allowing the sugar to incorporate fully after each addition. Add the cool whip and beat until smooth and creamy. Frost cupcakes and enjoy.

Adapted from: Proceed with Caution