Chocolate Peanut Butter Cupcakes

A few weeks ago I asked my almost-3 year old, Rebecca, what kind of cupcakes she wanted for her birthday party. She looked thoughtful for a moment then said “Keira [her friend at daycare] had white cake at her birthday party. I think I want chocolate peanut butter cupcakes”. I love this child. I’m raising a foodie.

I decided that before I made a huge batch of these for a birthday party I should probably give them a test run. Oh darn. I’ll have to eat a cupcake for no reason. Woe is me.

I must say, Rebecca has excellent taste! I realized a few hours after I finished frosting every cupcake that I’d left out the cool whip in the frosting. And it was still delicious. I might have even squirted some of the frosting into my mouth. Maybe. But I’ll never confess.

Chocolate Peanut Butter Cupcake with Peanut Butter Frosting
makes 24 cupcakes
print this recipe

Ingredients:
For the filling:
2/3 C confectioners’ sugar
1/2 C creamy peanut butter
2 T. butter, softened
1/4 t. vanilla extract
For the cake:
1 2/3 C all-purpose flour
3/4 C unsweetened cocoa
1 t. baking soda
1/2 t. salt
1 C sour cream
2 T. milk
1 t. vanilla
1 1/2 C granulated sugar
8 T. butter
2 large eggs
For the frosting:
8 oz. cream cheese, at room temperature
4 T. butter, softened
1/2 C peanut butter
3 1/4 C powdered sugar
1 C cool whip

Directions:
To make the filling
In the bowl of an electric mixer beat the confectioners sugar, peanut butter, 1/4 t. of vanilla and 2 T. butter until combined.
Shape them into 24 equal sized balls. They will be very sticky. Place the balls onto wax paper on a cookie sheet and set aside.
To make the cupcakes

Pre-heat the oven to 350. Prepare 2 muffin pans with paper cupcake liners and set pans aside.
Place a sheet of wax paper on a work surface. Combine the flour, cocoa, baking soda and 1/2 t of salt on the wax paper.
In a small bowl mix together the sour cream, milk and 1t. vanilla, then set aside.
Fit the electric mixer with the paddle attachment. In the mixing bowl beat the granulated sugar and 8 T. butter together on low speed. Increase the speed to high and beat for 1 minute.
Reduce the mixer speed back to low and beat for an additional 1-2 minutes, or until the mixture is fluffy. Add in the eggs and mix until combined.

Start adding in a bit of the flour mixture to the butter/sugar bowl, then add in the sour cream mix. Alternate back and forth, ending with the flour mixture, until the ingredients are just blended.
Occasionally scrape the sides of the bowl with a spatula. Do not over-mix.
Scoop 1 spoonful of batter into each pan cup. Place 1 peanut butter ball into each of the muffin pan cups, then top with another spoonful of batter.
Bake for 25-28 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. (Check them at 20 minutes to make sure they don’t over-bake)

Remove the cupcakes from the pan immediately and transfer to a wire cooling rack. Let cool completely before frosting.

To make the frosting
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese and peanut butter together until mixture is smooth and well combined.
Mix in the powdered sugar gradually, mixing fully before adding in more.
Add in the cool whip and mix until smooth and well combined.
Frost the cupcakes and garnish with chocolate shavings, if desired.

Source: Proceed With Caution