Peanut Butter Chocolate Cupcakes

If you are like me and believe that chocolate and peanut butter are the best combination in the whole world…well, then you NEED to make these cupcakes. Now.

Sure, peanut butter and jelly is great sandwiched between to soft pieces of bread…but chocolate and peanut butter. Enough said.

My birthday was this past weekend and my sister made me parmesan orzo, almond crusted chicken, and these a-ma-zing peanut butter chocolate cupcakes. I had made these cupcakes before and was told they were the best cupcakes they had ever had. The cake portion is the perfect flavor of chocolate cake and the filling is like eating the best part of a Reese’s Peanut Butter Cup. Put those two together with the perfect balance of frosting and peanut butter and you have the best cupcake you have ever tasted.

Okay, all this talk has made me hungry for one. There is one left in the fridge and I think it’s going to have to be my afternoon snack. Hey…it is the last of my birthday celebration–the calories still don’t count so don’t judge.

Heaven Sent Peanut Butter: Peanut Butter Chocolate Cupcakes

Peanut Butter Chocolate Cupcakes

Recipe Adapted from: Annie’s Eats

Makes: 24 cupcakes

Filling:

  • 1 cup powdered sugar
  • 3/4 cup creamy peanut butter
  • 4 tablespoons unsalted butter, softened
  • 1/2 teaspoon vanilla extract

Cake:

  • 1 2/3 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup reduced-fat sour cream
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 8 tablespoons unsalted butter, softened
  • 1 1/2 cup sugar
  • 2 eggs

Frosting:

  • 8 ounces cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 3 1/4 cups powdered sugar
  • 1 cup Cool Whip, thawed

Preheat the oven to 350 degrees. Line 2 cupcake pans with paper liners.

First, make the filling. Combine the powdered sugar, peanut butter, butter, and vanilla in a bowl. Beat the mixture with an electric mixer until well combined. Roll the filling into 24 balls and set aside.

Next, make the cupcake batter. Combine the flour, cocoa powder, baking soda, and salt in a medium bowl. Whisk this dry mixture and set aside. In one small bowl, combing the sour cream, milk, and vanilla. Using the bowl of your stand mixer with a paddle attachment, combine the butter and sugar, and beat on a medium-high speed until light and fluffy. This will take about 2 minutes. Beat in the eggs one at a time and scrape the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and sour cream mixture. Begin and end with the dry ingredients. Mix together until just incorporated.

Into the cupcake pans, spoon a tablespoon or two of cupcake batter into each liner. Place a ball of filling into each cupcake and top each cupcake with the remaining batter.

Bake the cupcakes for 18-22 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool for 5-10 minutes and then transfer each cupcake to a wire rack to cool completely.

Lastly, make the frosting in the stand mixer with a paddle attachment. Combine the cream cheese, butter, and peanut butter until smooth. Slowly mix in the powdered sugar and beat until smooth. Mix in the cool whip until it is smooth and fluffy. Frost the cooled cupcakes as desired–if it is for my husband, as much as humanly possible! Enjoy!!

Heaven Sent Peanut Butter: Peanut Butter Chocolate Cupcakes

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