Peanut Butter Cup Cupcakes!!

I made these cupcakes for my husband's birthday.  I wanted to try yet another Peanut Butter Cupcake recipe.  This one was a hit with my cream-cheese-frosting-loving friends but not so much with my family (we don’t like cream cheese frosting in my house!) We still prefer the peanut butter chocolate swirl cupcakes. I really liked the cupcakes though, and would make them again with a peanut butter butter cream. :)  ~Janet

cupcakes:

1 2/3 cup flour

3/4 cup cocoa

1 tsp baking soda

½ tsp salt

1 cup sour cream

2 tbsp milk

1 tsp vanilla extract

½ cup (1 stick) unsalted butter - room temp

1 ½ cup sugar

2 large eggs

• Preheat oven to 350 deg.
• In a medium bowl, combine wet ingredients - sour cream, milk, and vanilla - set aside
• Mix dry ingredients in a medium bowl - set aside
• In a separate bowl, cream butter and sugar until fluffy.
• Add eggs to butter and sugar one at a time
• Blend in dry and wet ingredients, alternatively - set aside

filling:

1 cup powdered sugar

3/4 cup creamy peanut butter

4 tbsp (1/2 stick) unsalted butter

½ tsp vanilla extract 

• Blend all ingredients until smooth.
• Roll into one inch balls
• Place 1 tbsp cake batter into cupcake liner
• Place filling ball in liner
• Cover filling ball with cake batter
• Bake 18-22 min.

frosting:

3 cup powdered sugar

2 (8 oz) packages of cream cheese at room temp

1 cup (2 sticks) unsalted butter at room temp

1 cup creamy peanut butter

• Beat all frosting ingredients until smooth and desired consistency.
• Pipe on top of completely cooled cupcakes.
• Add garnish

garnish (optional):

18 mini peanut butter cups

chocolate sprinkles 

Will be shared on Homemade Hoosier 19th June Cupcake Tuesday (button in side bar)