Chocolate Peanut Butter Cupcakes

Who doesn’t love the peanut butter and chocolate combo?!  I know the hubs and I do!  Maybe even a little too much around this time of year when the PB and chocolate Easter treats are out.  I must buy at least one package of the Reese’s eggs every year.  But in addition to that package this year, I went ahead and made these cupcakes since we were really in the mood for some peanut butter and chocolate!

The only changes I made were related to the frosting.  I didn’t have any frozen whipped topping on hand, so I added a few tablespoons of milk.  I also added more powdered sugar, a pinch of salt, and about a teaspoon of vanilla extract too.

Overall, they were pretty good.   I definitely loved the frosting and really liked the concept of a filled cupcake.  However, I was a little disappointing that the cake part was a tad dry.  I reread the directions over and over, and I don’t think I did anything wrong.  But after I finished mixing the cake batter, it seemed really thick.  I don’t know if that contributed to the dryness?  So in the future, I’ll use another chocolate cake recipe and use this filling and frosting with it.

Have a glass of milk nearby!

PS – I love these cupcake liners!  They are greaseproof and the colors stay solid after baking.  It used to be a pet peeve of mine that beautiful designs on cupcake and muffin liners would disappear after baking.  Not anymore!  I found these at HomeGoods. 🙂

Chocolate Peanut Butter Cupcakes

{Source:  Pennies on a Platter}

For the filling:
1 cup powdered sugar {or more}
3/4 cup creamy peanut butter
4 tbsp unsalted butter, at room temperature
1/2 tsp vanilla extract

For the cake:
1 2/3 cups flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
2 tbsp milk
1 tsp vanilla extract
8 tbsp unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs

For the frosting:

8 ounces cream cheese, at room temperature

4 tbsp unsalted butter, softened

1/2 cup creamy peanut butter

1-1/4 to 1-1/2 cups powdered sugar

1 cup frozen whipped topping, thawed

2 T. milk

pinch of salt

1 tsp vanilla extract

Preheat oven to 350˚F. Line two cupcake pans with liners.

For the filling, mix the powdered sugar, peanut butter, butter and vanilla in a bowl. Using an electric mixer, beat at medium speed until fully combined.  {I probably should have used a little more powdered sugar for a stiffer mixture.  You want them to be similar to buckeyes.  I had already started rolling them when I realized it though so I just continued with the softer mixture.} With your hands, roll the mixture into 1-inch balls, creating at least 24 count.  Set aside on wax paper or a baking sheet. {I had a few extras.}

For the cake, stir together the sour cream, milk and vanilla extract in a small bowl.   In another medium bowl, whisk together the flour, cocoa powder, baking soda and salt; set aside.  In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Beat on medium-high speed until light and fluffy, about 2 minutes.  Beating one at a time, mix in the eggs.  Scrape down the bowl.  Mixing at low speed, alternately add the dry ingredients and the sour cream mixture, starting and ending with the dry ingredients. Mix until just combined.

Spoon or pipe a tablespoon or two of the batter into each cupcake liner. Drop a peanut butter ball into each cupcake well and top with the remaining cake batter. Bake for 18 to 22 minutes, or until passes toothpick test. Cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely.

Meanwhile, make the frosting.  Using the paddle attachment of the electric mixer, combine the cream cheese, butter, salt, vanilla, and peanut butter until smooth.  Slowly mix in the powdered sugar. Blend until smooth. Gently fold in the whipped topping until fluffy.  Add the milk to achieve desired consistancy.  I tasted the frosting at this point and wanted it to be a little sweeter, so I added another 1/4 cup of powdered sugar. Frost cooled cupcakes as desired.

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