Ingredients: |
Ingredients: Filling:
1 – 1¼ c powdered sugar
¾ c creamy peanut butter
4 Tbsp unsalted butter, at room temperature
½ tsp vanilla extract
Cake:
1⅔ cups all-purpose flour
¾ c unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 c sour cream
2 Tbsp milk
1 tsp vanilla extract
8 Tbsp unsalted butter, at room temperature
1½ c sugar
2 large eggs
Frosting:
3/4 cup butter at room temp
1/4 cup shortening (Crisco) (or for people like my friend Risa who hate shortening, just add more butter!)
1/2 cup smooth peanut butter
1 tsp vanilla
1/4 – 1/2 cup heavy whipping cream
4 – 5 cups powdered sugar
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Directions: |
Directions:Preheat oven to 350°. Line 24 cupcake tins with a double layer of paper liners.
For filling:
combine powdered sugar, peanut butter, butter and vanilla in bowl. Beat on medium speed until well combined and mixtue is dry yet holds together. Roll into 1-inch balls, place baking sheet and chill in freezer while you make batter (10 minutes).
For Batter
combine flour, cocoa powder, baking soda and salt in a medium bowl with whisk. In a liquid measuring cup, stir together sour cream, milk and vanilla. In large bowl, beat butter and sugar on medium-high until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down bowl as needed. With mixer on low speed, alternately add dry ingredients and sour cream mixture, beginning and ending with dry ingredients. Mix just until incorporated.
Into liners, spoon a tablespoon or two of batter. Place one chilled ball of peanut butter filling into each cupcake well and top with remaining batter. Bake for 13-22 minutes, or until toothpick comes out clean. Cool in pans for 5-10 minutes, then transfer to wire rack and cool completely before frosting.
For Frosting:
In a mixing bowl combine your butter, shortening, peanut butter and vanilla until smooth. Add in your powdered sugar, starting with four cups. Add about 1/4 cup of your whipping cream, combine well with mixer and switch to a high speed to beat until fluffy. You can play with the amounts of powdered sugar and whipping cream to get the exact texture and consistency that you want. Then pipe onto cooled cupcakes. |
This recipe for Peanut Butter Ball Stuffed Chocolate Cupcakes is from