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Chocolate Peanut Butter Cupcakes Recipe

Chocolate Peanut Butter Cupcakes Recipe

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Ingredients:

Serving

1 cup confectioners' sugar
3/4 cup creamy peanut butter
4 tbsp unsalted butter, at room temperature
1/2 tsp vanilla extract
1 2/3 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
2 tbsp milk
1 tsp vanilla extract
8 tbsp unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
8 oz cream cheese, at room temperature
4 tbsp unsalted butter, softened
1/2 cup creamy peanut butter
3 1/4 cups confectioners' sugar
1 cup frozen whipped topping, thawed

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	10356.3 Kcal (43360 kJ)
Calories from fat	4321.94 Kcal
		% Daily Value*
Total Fat	480.22g	739%
Cholesterol	1191.07mg	397%
Sodium	4662.67mg	194%
Potassium	4774.44mg	102%
Total Carbs	1464.49g	488%
Sugars	1181.88g	4728%
Dietary Fiber	46.73g	187%
Protein	149.51g	299%
Vitamin C	2.3mg	4%
Vitamin A	2.3mg	76%
Iron	19.5mg	108%
Calcium	955.5mg	96%

Amount Per 100 g
Calories	397.24 Kcal (1663 kJ)
Calories from fat	165.78 Kcal
		% Daily Value*
Total Fat	18.42g	739%
Cholesterol	45.69mg	397%
Sodium	178.85mg	194%
Potassium	183.13mg	102%
Total Carbs	56.17g	488%
Sugars	45.33g	4728%
Dietary Fiber	1.79g	187%
Protein	5.73g	299%
Vitamin C	0.1mg	4%
Vitamin A	0.1mg	76%
Iron	0.7mg	108%
Calcium	36.6mg	96%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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