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1
Heat oven to 375 degrees F. Line the cups in two standard-size 12-cup muffin pans with paper liners.
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2
Chocolate Cupcakes: In medium-size bowl, combine flour, cocoa powder, baking soda and salt.
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3
In large bowl, with mixer on medium-high speed, beat butter and sugar until smooth and creamy, 2 minutes.
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4
Beat in eggs and vanilla until fluffy, 1 minute.
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5
On low speed, beat in flour mixture alternately with milk, beginning and ending with flour mixture.
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6
Fill each prepared muffin cup two-thirds full, about 3 tablespoons.
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7
Bake in 375 degrees F oven 20 minutes or until wooden pick inserted in centers comes out clean.
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8
Remove cupcakes from pan to wire rack; let cool.
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9
Filling: In medium-size bowl, with mixer on medium speed, beat peanut butter and butter until smooth.
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10
On low speed, gradually beat in sugar and 3 tablespoons milk.
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11
On high speed, beat until light and fluffy, 1 minute.
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12
If too thick, beat in 1 tablespoon milk.
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13
When cupcakes are cooled, spoon filling into large pastry bag fitted with 1/4-inch plain round tip.
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14
Insert tip into top of each cupcake; squeeze as much filling into center of each as possible (top will bulge).
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15
Chocolate Frosting: In large glass bowl, microwave milk chocolate pieces on high power 1 to 2 minutes, stirring to melt.
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16
With mixer on medium speed, beat in sour cream until fluffy and good spreading consistency.
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17
Frost cupcakes.
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18
Sprinkle edge with peanuts, if desired.
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19
Store, covered, in refrigerator up to 3 days.
