Some things just go together.
Peanut Butter Chocolate Cupcakes (by: Your Cup of Cake)
Peanut Butter Filling
6 oz cream cheese, softened
½ cup creamy peanut butter
¼ cup sugar
1 teaspoon vanilla
2 teaspoons milk
Chocolate Cake
3 eggs
½ cup oil
1 teaspoon vanilla
¾ cup sour cream
¾ cup plain yogurt
¼ cup milk
Devil’s Food Cake Mix
Cream Cheese Buttercream
8 oz cream cheese, softened
½ cup butter, softened
3 ½ cups powdered sugar
1 teaspoon vanilla
1 tablespoons milk
Directions:
Preheat the oven to 350 degrees and line a muffin pan with 24 liners.
Make the peanut butter filling by combining all of the ingredients and beating with an electric mixer at medium speed for about 2 minutes. Set aside while you make the cake.
Come all of the cake ingredients in a large bowl and mix at medium to high speed until well combined, taking several breaks to scrape down the sides of the bowl.
Fill each cupcake liner 1/2 full with the chocolate cake and add about 1 teaspoon of the peanut butter filling to the top. Gently push the peanut butter filling into the center of the cupcake. Bake for 15-18 minutes and allow to cool completely on a wire cooling rack.
To make the icing, cream together the butter and cream cheese with an electric mixer. Add the powdered sugar in 1/2 cup increments. When well combined, add the vanilla, and the milk. You can add up to 3 tablespoons of milk to reach your desired consistency.