Thursday, May 13, 2010

Chocolate Peanut Butter Cupcakes

Who doesn't love the chocolate/peanut butter combo? I know that my husband & I both do, along with everyone who helped me eat the cupcakes. From the outside they look delicious, but little do you know when you take your first bite, that they are filled with a peanut butter goodness, kind of like a peanut butter cup. I would highly recommend making these for any PB cup lovers you may know!

CHOCOLATE PEANUT BUTTER CUPCAKES (Adaped from Proceed With Caution)
Makes 24 cupcakes


1 cup confectioners' sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract

Combine the confectioners' sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.


1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs

Preheat the oven to 350° F. Line two cupcake pans with paper liners.

Combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.

Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.


8 oz. cream cheese, room temperature
4 tbsp. butter, room temperature
½ cup creamy peanut butter (used closer to ¾ cup – adjusted to taste)
3¼ cups confectioners' sugar (used just under 4 cups)
1 cup frozen whipped topping, thawed

In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth. Slowly mix in the confectioners' sugar, beating until smooth and well blended. Mix in the whipped topping until smooth and fluffy. Frost cooled cupcakes as desired.


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