I made these as one of two varietys of cupcakes that traveled to Columbus for Corrie’s birthday celebration.  I used a different icing from the original cream cheese icing since I was traveling with these cupcakes, but the taste-testers all gave good reviews (whether they were just being kind I don’t know, but I did manage to get rid of them all :)).  These have a peanut butter ball surprise in the middle, but I forgot to take a picture of it cut open!

Chocolate Peanut Butter Cupcakes with Peanut Butter Frosting
Cupcake recipe found at:  Proceed with Caution (from Good Housekeeping)

Frosting recipe found at: Recipezaar

Made 24 cupcakes

Filling:

  • 2/3 cup confectioners’ sugar
  • 1/2 cup creamy peanut butter
  • 2 Tbsp. butter, softened
  • 1/4 tsp. vanilla extract

Cupcakes:

  • 8 Tbsp. butter, softened
  • 1 tsp. vanilla extract
  • 1 2/3 cups all-purpose flour
  • 3/4 cup unsweetened cocoa
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup sour cream
  • 2 Tbsp. milk
  • 1 1/2 cups granulated sugar
  • 2 large eggs

Frosting:

  • 1 cup butter, softened
  • 1 cup creamy peanut butter
  • 4 cups powered sugar
  • 1/4 cup milk
  • 2 tsp. vanilla

Filling: Beat together confections’ sugar, peanut butter, butter, and vanilla using your mixer on medium speed.  Once combined, portion out the mixture into 24 balls (about 1 heaping teaspoon).  I found that since the balls are sticky, rubbing a little confectioner’s sugar on my hands prevented the mixture from sticking to me, but the balls don’t need to be perfectly round.   Put the balls on waxed paper and set aside.

Preheat oven to 350 degrees F, and line your standard muffin-pan cups with paper liners.

Cupcakes: Combine flour, cocoa, baking soda, and 1/2 teaspoon salt in a bowl or on waxed paper.   Using a 2-cup liquid measuring cup, mix together sour cream, milk, and vanilla.  In your mixing bowl (or a large bowl if using a hand mixer), beat sugar and butter on low speed until just combined.  Then, increase speed to high, and beat for 1 minute.  Lower the speed back to low, and add the eggs, one at a time beating well after each.  Once both eggs are added, beat an additional 1-2 minutes until light and fluffy.

Starting and ending with the flour mixture, alternately mix in the flour and sour cream mixtures, scraping down the sides of the bowl once or twice.  Cease mixing when the mixture has just been incorporated.

Portion 1 heaping tablespoon of batter into each muffin cup.  Place a peanut butter ball in center of each cup and top with another heaping tablespoon of batter.  Bake for 20 to 24 minutes or until toothpick inserted in cupcake comes out clean.  Take the cupcakes out of the pans immediately after taking out of the oven and cool completely on wire rack.

Frosting: Cream butter and peanut butter together in your mixing bowl.  Incorporate in half the powdered sugar, and then add in milk and vanilla. Finally add the remaining powdered sugar.  Blend until smooth and fluffy.

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