The Most Delish Peanut Butter and Chocolate Cupcakes Ever

I have a sweet tooth and this sweet tooth craves chocolate.  And if you add peanut butter to the chocolate?  Well, that right there may very well be the definition of heaven on earth.  In the March issue of Womans Day (thanks for the Christmas gift, mom) they have a recipe for Peanut Butter & Chocolate Cupcakes.  Oh my goodness!  These things are amazing!  

Not only are the cupcakes this awesome chocolately peanut butter goodness but you then go ahead and fill the cupcakes with a peanut butter/powdered sugar concoction and top them off with semi sweet sour cream frosting.  (That frosting is way better than it sounds.)  But enough with my gushing, on to the recipe and photos.  

(photo taken from http://www.womansday.com/Recipes/Peanut-Butter-Chocolate-Cupcakes-Recipe)

Peanut Butter & Chocolate Cupcakes  

Makes 24  

Cupcakes  

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup milk
• 1/2 cup reduced-fat sour cream
• 3/4 cup unsalted butter, softened
• 1 1/4 cup sugar
• 1/2 cup creamy peanut butter
• 3 large eggs

Peanut Butter Filling  

• 1/2 cup creamy peanut butter
• 3 Tbsp unsalted butter, softened
• 1 1/2 cups powdered sugar
• 3 Tbsp milk

Chocolate Frosting  

• 2 cups (12 oz) semi sweet chocolate chips
• 1 cup reduced-fat sour cream

1. Cupcakes: Heat oven to 350*F.  Line 24 muffin cups with paper liners
2. Whisk flour, cocoa, baking soda and salt in medium bowl until well mixed.  In small bowl, whisk milk and sour cream until blended.
   

   dry ingredients

    

3. Beat butter and sugar in large bowl with an electric mixer until creamed.  Beat in peanut butter until blended.  Add eggs, one at a time, until incorporated.
4. With mixer on low-speed, alternately add flour mixture and milk mixture, beginning and ending with four mixture, until just blended.
   

   all mixed together

    

5. Spoon about 1/4 cup batter into each muffin cup.  Bake 20 minutes or until wooden pick inserted in center comes out clean.  Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.
   

   How cute are my muffin liners?

    

6. Filling: Beat peanut butter and butter in medium bowl with electric mixer until smooth.  On low-speed, gradually beat in powdered sugar and 3 Tbsp milk until blended.  Beat mixture on high-speed 1 minute or until fluffy.
7. Spoon filling into a pastry bag fitted with a 1/4 in. plain round tip.  Insert tip into the top of each cupcake; squeeze as much filing into the center of each as possible (top of cupcake will bulge slightly). 
   

   Your cupcakes will have little holes from where you filled them.

    

8. Frosting: Melt chocolate chips in large glass bowl in microwave as package directs.  Add sour cream; beat with an electric mixer until fluffy and good spreading consistency.  Spread about 2 Tbsp frosting on each cupcake.
   

   The finished product.

    

Time to dig in.

 

These cupcakes got a major thumbs up from Bryce and the friends we had over for dinner last night.  They’re so yummy and sound much harder to make than reality.  I was intimidated by the filling but that step was SO easy.