Week 23: Chocolate Peanut Butter Cupcakes!

Hello!  So since impress my managing director with last week’s cupcake didn’t go well, I had to go all out for this week!  I mean what goes better and is impossible to mess up than peanut butter and chocolate.  Of course they turned out amazingly but my managing director never go to try one, due to lack of communication.  Just my luck but I got to have an extra cupcake! :)

I got this recipe from: http://annies-eats.com/2009/11/06/chocolate-peanut-butter-cupcakes/

Chocolate Peanut Butter Cupcakes

Yields: 24 cupcakes

Filling:

1 cup confectioners’ sugar

¾ cup creamy peanut butter

4 tbsp. unsalted butter, at room temperature

½ tsp. vanilla extract

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 (you will need at least 24) and set aside on a baking sheet.

Cupcake:

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

1 ½ cups sugar

2 large eggs

Preheat the oven to 350 degrees.  Line two cupcake pans with cupcake liners.  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.  Using an electric mixer, combine the butter and sugar, and beat on a medium-high speed until light and fluffy.  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 until just incorporated.

Spoon a tablespoon 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, and then transfer to a wire rack to cool completely.

Frosting:

8oz cream cheese, at room temperature

4 tbsp. unsalted butter, softened

½ cup creamy peanut butter

3 ¼ cups confectioners’ sugar

1 cup frozen whipped topping, thawed

Using an electric mixer, 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!

Love always, aloterella :)