Chocolate Peanut Butter Cupcakes with Whipped Peanut Butter Cream Cheese Frosting

Whew! Long title! My best friend and her mom found these cupcakes on the Good Housekeeping website and suggested I make them. My husband came home that day and mentioned that his coworker was having a party on Saturday - perfect! The GH recipe calls for a plain buttercream frosting, but thought it needed a little something more. I asked around and got some suggestions, and when someone said whipped peanut butter cream cheese frosting, I was SOLD!

I did a little googling to get a general idea of proportions, then threw some together for a wonderfully creamy, cream cheese-y, peanut buttery delight! Despite overbaking them a tad, the cupcakes were delicious and not overwhelming on either the chocolate or peanut butter flavor. I did, however, get a pocket of air above the peanut butter ball inside each one. I remedied this by poking through the top of the cupcake with the decorating tip, filling that space with frosting, then piping the swirls on top.







Chocolate Peanut Butter Cupcakes with Whipped Peanut Butter Cream Cheese Frosting
Cupcake recipe from Good Housekeeping
Yield: 24 cupcakes

For the filling and cupcakes:
~2/3 cup confectioners' sugar
~1/2 cup creamy peanut butter
~10 tablespoons (1 1/4 sticks) butter or margarine, softened
~1 1/4 teaspoons vanilla extract
~1 2/3 cups all-purpose flour
~3/4 cup unsweetened cocoa
~1 teaspoon baking soda
~1/2 teaspoon salt
~1 cup sour cream
~2 tablespoons milk
~1 1/2 cups granulated sugar
~2 large eggs

For the frosting:
~8 oz. cream cheese, at room temperature
~4 tablespoons butter, softened
~1/2 cup peanut butter
~3 1/4 cups powdered sugar
~1 cup cool whip

1. Prepare Filling: In bowl, with mixer on medium speed, mix confectioners' sugar, peanut butter, 2 tablespoons butter, and 1/4 teaspoon vanilla until blended. Shape mixture into 24 balls using heaping measuring teaspoons. (Balls will be sticky and don't need to be perfectly shaped.) Place balls on waxed paper-lined cookie sheet; set aside.

2. Preheat oven to 350 degrees F. Line 24 standard muffin-pan cups with fluted paper liners.

3. Prepare Cupcakes: On waxed paper, combine flour, cocoa, baking soda, and 1/2 teaspoon salt. In 2-cup liquid measuring cup, mix sour cream, milk, and remaining vanilla; set aside. In large bowl, with mixer on low speed, beat granulated sugar and remaining 8 tablespoons butter just until blended. Increase speed to high; beat 1 minute. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Beat 1 to 2 minutes more or until light and fluffy. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat just until ingredients are combined, occasionally scraping bowl with rubber spatula.

4. Spoon 1 heaping measuring tablespoon batter into each muffin-pan cup. Drop 1 peanut butter ball in center of each cup and top with another heaping tablespoon batter. Bake cupcakes 25 to 28 minutes or until toothpick inserted in cupcake comes out clean. (I baked mine for 23 minutes and they were over-done, so watch them carefully!) Immediately remove cupcakes from pans and cool completely on wire rack.

5. When cupcakes are cool, prepare frosting: In large bowl, with mixer on medium-low speed, beat butter, cream cheese, and peanut butter until smooth and blended. Add powdered sugar slowly, incorporating fully after each addition. Add cool whip and beat until smooth and creamy. Frosts cupcakes.