Chocolate Peanut Butter Cupcakes

I was at my parents in TN last week and while I was there I gave my mother a list of cupcakes to choose from for her birthday. Annie’s Eats has made some pretty amazing cupcakes and I plan on making a whole bunch of them. She chose the chocolate peanut butter cupcakes and we are all so happy she did. These were beyond good or amazing. They were heavenly! When we got back to PA, my husbands grandmother was having her birthday and I had to make these again. I knew she would love them plus we were aching to eat them all over again.

The one thing I noticed when I made them a second time is that I put a little more powdered sugar in the peanut butter ball that goes in the middle of the cupcake. I found that just a smidge more powdered sugar helped me make them into balls. When you make these, do a “heaping”‘ cup of sugar. The picture to the right is when I didn’t do the heaping and it was very sticky and not wanting to roll into a ball.

Be prepared when you make these because you will want to make more a few days later. The peanut butter frosting is also amazing and could be used on a cake. I plan to make it a lot.

Chocolate Peanut Butter Cupcakes

*I was able to make 23 both times I made it

For the filling:

  • 1 heaping 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
  1. Preheat the oven to 350° F.  Line two cupcake pans with paper liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Source: Slightly adapted from Annie’s Eats