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1
Preheat the oven to 350u00b0F Line two cupcake pans with paper liners.
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2
To make the FILLING
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3
Combine the confectioners' sugar, peanut butter, butter and vanilla extract in a bowl.
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4
Beat with an electric mixer on medium speed until well combined.
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5
Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.
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6
To make the CAKE BATTER.
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7
Combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside.
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8
In a liquid measuring cup, stir together the sour cream, milk and vanilla extract.
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9
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.
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10
Beat in the eggs one at a time, scraping down the bowl as needed.
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11
With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.
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12
Mix just until incorporated.
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13
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.
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14
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
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15
Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
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16
To make the FROSTING.
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17
In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth.
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18
Slowly mix in the confectioners' sugar, beating until smooth and well blended.
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19
Mix in the whipped topping until smooth and fluffy.
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20
Frost cooled cupcakes as desired.
