I am sorry to do this to you on Monday morning. I am sure you will obsess over these cupcakes until you are able to make them and that probably won’t be accomplished until sometime this coming weekend. In all honestly I just wanted to try and cheer you up on a Monday morning, give you some motivation to get through the week. I promise they will be worth the wait. Imagine a hunk of peanut butter baked into a decadent chocolate cake topped with a light peanut butter frosting, you can wipe the drool off your keyboard now. This cupcake packs a lot of punch and in the words of my husband tastes exactly like a Reese’s peanut butter cup. I on the other hand wouldn’t know because I didn’t eat one. I did try the frosting and it was amazing.
So I have a confession to make and I have confessed this already to the blogosphere, but here goes. I don’t like the combination of peanut butter and chocolate, gasp! I know it is a sin to not like this so called heavenly combination. Give me a big bowl of chocolate or a big spoon of peanut butter and I will gobble it up, but I just can’t do them together. So why in the world am I making these cupcakes?! Well many people do love this combination including my coworker Lauren who is getting married in July. Unfortunately I was unable to make her bachelorette party because of the hubby’s graduation so instead I made her cupcakes. I think that was a good compromise. Now bookmark these and find a way to make them for your holiday weekend.
Chocolate Peanut Butter Cupcakes
For the filling:
1 cup confectioners’ sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract
For the cake:
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
For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners’ sugar
1 cup frozen whipped topping, thawed
What you’ll do:
Preheat the oven to 350° F. Line two cupcake pans with paper liners.
To make the filling, 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.
To make the cake batter, 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.
To make the frosting, 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.