Chocolate Peanut Butter Cupcakes

Recipe by Roxanne J.R.
READY IN: 55mins




  • Preheat the oven to 350°F Line two cupcake pans with paper liners.
  • 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.
  • 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.
  • 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.
  • 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.