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  1. Food & Recipes
  2. Chocolate-Peanut Butter Cupcakes

Chocolate-Peanut Butter Cupcakes

By The Good Housekeeping Test KitchenPublished: Jun 22, 2007
chocolate peanut butter cupcakes
James Baigrie
Yields:
24
Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Cal/Serv:
285
Arrow Circle Down IconJump to recipe

The peanut butter filling is a tasty surprise inside these crowd-pleasing chocolate cupcakes.

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Ingredients

Filling and Cupcakes:

  • cup

    confectioners' sugar

  • 1/2 cup

    creamy peanut butter

  • 10 Tbsp.

    butter or margarine

  • 1 1/4 tsp.

    vanilla extract

  • 1 cup

    all-purpose flour

  • 3/4 cup

    unsweetened cocoa

  • 1 tsp.

    baking soda

  • 1/2 tsp.

    salt

  • 1 cup

    sour cream

  • 2 Tbsp.

    milk

  • 1 1/2 cups

    granulated sugar

  • 2

    large eggs

Butter Frosting:

  • 3 cups

    confectioners' sugar

  • 6 Tbsp.

    butter (no substitutions)

  • 1 tsp.

    vanilla extract

  • 3 Tbsp.

    milk

Directions

    1. Step 1Prepare 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. Step 2Preheat oven to 350 degrees F. Line 24 standard muffin-pan cups with fluted paper liners.
    3. Step 3Prepare 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. Step 4Spoon 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. Immediately remove cupcakes from pans and cool completely on wire rack.
    5. Step 5When cupcakes are cool, prepare Butter Frosting: In large bowl, with mixer on medium-low speed, beat confectioners' sugar, butter, vanilla, and 3 tablespoons milk until smooth and blended. Beat in additional milk as needed for easy spreading consistency. Increase speed to medium-high; beat until light and fluffy, scraping bowl often with rubber spatula. Makes 1 1/2 cups frosting. Spread frosting on cupcakes.

      Nutritional information is based on one cupcake.

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