3/4 cup creamy peanut butter
1/4 cup powdered sugar
2 1/2 cups all purpose flour
1/3 cup cocoa powder
1 1/2 tspn baking soda
1/2 tspn salt
3/4 cup butter, softened
1 cup granulated sugar
3 eggs, room temperature
4 ounces chocolate chips, melted and cooled
1 cup buttermilk
2 tspn vanilla extract
4 ounces cream cheese, softened
4 tablespoons butter, softened
1/3 cup creamy peanut butter
1 1/4 cup powdered sugar, sifted
Preheat oven to 350*. Grease two 12-cup muffin tins, or line with papers
For the cupcakes, Combine peanut butter and powdered sugar in a mixing bowl. Using a mixer at medium speed, beat until light and fluffy.
Whish flour, cocoa, baking soda, and salt together in a medium bowl.
Combine butter and granulated sugar in mixing bowl. usinga mixer at medium speed, beat until light and fluffy. Beat in eggs, one at a time. Pour in melted chocolate and beat until thoroughly combined
Add flour mixture and buttermilk alternately to butter mixture and beat to combine. Add vanilla and mix well.
Fill muffin tins half full with batter. Spoon about 1/2 tablespoon of peanut butter mixture on top of batter, but do not spread it.
Spoon remaining batter over peanut butter.
Bake 18-20 minutes, until tops spring back when touched. (Due to the filling, toothpick inserted will not work)
Remove from oven and let cool completely.
To prepare frosting, combine cream cheese, butter and peanut butter in a bowl. Using a mixer at medium speed, beat until creamy. Add powdered sugar, beat until light and fluffy.
Frost tops of cupcakes when they are completely cook.
*Image and recipe obtained from some forgotten place :(