Peanut Butter Stuffed Chocolate Cupcakes w/PB Frosting

By srumbel

from creationsbykara.com
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Ingredients

• Peanut Butter Filling:
• 1 1/2 cups powdered sugar
• 1 heaping cup peanut butter
• 6 Tbsp soft butter
• 3/4 tsp vanilla
• Cupcakes:
• 3 cups flour
• 2 cups sugar
• 1/2 cup cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup oil
• 2 cups water
• 2 Tbsp vinegar
• Peanut Butter Frosting:
• 1/2 cup butter, softened
• 1 1/2 cups creamy peanut butter
• 1 1/2 tsp vanilla
• 1/4 tsp salt
• 5-6 cups powdered sugar
• 6-8 Tablespoons milk

Preparation

Step 1

Combine all filling ingredients in a small bowl and beat till smooth. Cover and chill for about 45 minutes. Measure out about a teaspoon of filling and roll it into a ball. Repeat with the remaining peanut butter mixture. Place the peanut butter balls in the freezer for at least 30 minutes.
For cupcakes, whisk together flour, sugar, cocoa, soda, and salt in a large mixing bowl. Add oil, water, and vinegar. Whisk till smooth. Fill paper lined muffin cups just over halfway full. Press a frozen peanut butter ball in the center till it is covered with batter. Bake at 375° for about 18-20 minutes.
Beat butter, peanut butter, vanilla, and salt. Add 5 cups powdered sugar and 6 tablespoons of milk. Beat till smooth. Add additional powdered sugar or milk to get the consistency you need.
-Frosts 30-34 cupcakes