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1
For the cupcakes:
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Preheat oven to 350u00b0F. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl.
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Cream butter and sugar with a mixer until light and fluffy. Add peanut butter. Add eggs, 1 at a time, beating after each addition.
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Reduce speed to low. Mix in sour cream and vanilla. Add dry ingredients to butter mixture in 3 additions, scraping the sides of the bowl. Fill the cupcake liners each about 2/3 full.
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Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
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For the no-bake cookies:
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Bring the margarine, milk, cocoa, and sugar to a boil over medium heat. Boil for 1 minute or until sugar melts.
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Remove from heat, stir in peanut butter and vanilla. Mix well. Stir in oats.
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Spoon half of the batch by heaping tablespoonfuls onto wax paper and allow to cool (these will be used to decorate the cupcake).
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Put the other half in a piping bag. Take a round pipng bag tip or a knife and remove the center of each cupcake about 2/3 of the way down (remove about a penny-size around) and fill each cupcake with the remaining no-bake cookie batter. You want to do this immediately, as the dough will harden.
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For the buttercream:
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Blend butter and cocoa powder (30 seconds). Add confectioner's sugar, 3 tablespoons milk and vanilla; blend until sugar is incorporated. Add 1 to 2 tablespoons more milk if needed.
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Frost each cupcake with buttercream frosting.
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Cut each cooled cookie into halves (or quarters) and place on top of each cupcake.
