Tuesday, November 8, 2011

Peanut Butter Chocolate Cupcakes

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

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.