Friday, July 8, 2011

Peanut Butter Chocolate Cupcakes

Today I decided to get all of my errands done, or at least attempt to do so.  

Errands like wash the car (very important to my 4 year old), go to the bank, pick up the 2 things I forgot on my grocery list, drop off random forgotten items of friends that have been sitting around my house for several weeks, going to Sonic to get a diet coke (very important to me), dropping my son off at violin lessons, and the list goes on.
One of our stops was Target.  I sure have a love/hate relationship with that store.  I love all the wonderful things I find (seriously have you checked out the $1 area) but I sure hate how empty my pocketbook is when I leave.

Anyways...I had 3 of my own children with me and my niece (she's only 7 months old and staying with us for several days).  We were stopping to get my niece some baby items which I don't have around my house anymore since my 4 year old is not into bibs, baby spoons, or sippy cups.

And guess what I saw........okay I will just tell you.



Didn't school get out like 1 month ago?

I couldn't believe my eyes.  Well I probably could but come on, school doesn't start for another 2 months.  

I am trying to enjoy this break so I have a message for you Target, you just put all that stuff away so I don't have to think about spending my inheritance to get 3 kids ready for school this fall and I can enjoy this hot, summer break with my kids.  

And if the truth be known, so I can also sit at home eating these amazing cupcakes with my Sonic diet coke.  I know I have a thing with chocolate and peanut butter, but hey I can't help it, it's amazing!

Peanut Butter Chocolate Cupcakes

1 c. powdered sugar sugar
3/4 c. creamy peanut butter
4 T. unsalted butter, softened
1/2 t.. vanilla extract

1 2/3 c. all-purpose flour
3/4 c. unsweetened cocoa powder
1 t. baking soda
1/2 t. salt
1 c. sour cream
2 T. milk
1 t. vanilla extract
8 T. unsalted butter, softened
1 1/2 c. sugar
2 large eggs

8 oz. cream cheese, softened
4 T. unsalted butter, softened
1/2 c. creamy peanut butter
3 1/2 c. powdered sugar sugar
1 c. frozen whipped topping, thawed

Chocolate chips, for garnish

1.  Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  To make the filling, combine the powdered 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 place on a baking sheet.  Refrigerate until ready to use.

2.  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.

3.  Spoon about two tablespoons 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.

4.  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 powdered sugar, beating until smooth and well blended.  Mix in the whipped topping until smooth and fluffy.  Frost cooled cupcakes as desired.  Top with chocolate chips.  Enjoy!

Source:  Annie's Eats

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