A lot of people close to me have had birthdays recently. Unfortunately most of them live too far away for me to celebrate with them. One of them however lives very close to me, Katrina! Her 21st birthday was on Friday. We had a fun day and I spent part of that day making her birthday cupcakes while she got a little time to relax:) I found this recipe and I knew Katrina would love it because it is basically a Reeses in cupcake form. I tried it out and it was a success. I was hesitant about the peanut butter frosting just because I didn't know if it would be good or not, but it was great with these cupcakes I definitely recommend it. The cupcakes were super fun to make too!
The stuff that goes inside:
Peanut Butter filling:
1 cup confectioners’ sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, room temperature
½ tsp. vanilla extract
Cake batter:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, room temperature
1½ cups sugar
2 large eggs
Peanut butter frosting:
8 oz. cream cheese, room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners’ sugar
1 cup frozen whipped topping, thawed
How to put this stuff together:
Preheat oven to 350. Line cupcake pan with paper cupcake liners.
First start out with the peanut butter filling. In a medium bowl, combine confectioners' sugar, sugar, peanut butter, butter, and vanilla. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls(about 24) and set them aside. Set them on a plate or baking sheet so they don't mush together!
Next make the cake batter. In a medium bowl whisk together the flour, cocoa powder, baking soda, and salt. set aside. In a liquid measuring cup, stir the sour cream, mild, and vanilla together. set aside.
In another bowl, combine butter and sugar, beat together on medium-high speed until light and fluffy. Beat in the eggs one at a time. With the mixer reduced to low speed, alternately add the dry ingredients and the sour cream mixture. Begin and end with the dry ingredients. Mix until just combined.
Now put them together. Spoon about a tablespoon and 1/2 of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake liner. Then top each cupcake with the remaining batter so all are filled. (then go for it and lick the spatula and bowl this batter is yummy!) Bake for 18-22 minutes or until toothpick inserted in center comes out clean. Allow to cool in pan for 5-10min and then move to cooling rack and cool completely.
For the frosting, beat the cream cheese, butter and peanut butter until smooth. Slowly mix int he confectioners' sugar, beat until smooth and well blended. Mix in the whipped topping until smooth and fluffy. Frost the cooled cupcakes.
And of course...Enjoy!
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