"The ULTIMATE Chocolate Peanut Butter Cupcakes"

By RoketJSquerl

Ingredients

• For the Cupcakes:
• 20 ounces candy melts
• 1/2 cup butter, softened
• 1 1/2 cups packed brown sugar
• 2 eggs
• 1 1/3 cups flour
• 6 tablespoons unsweetened cocoa
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 2/3 cup sour cream
• 2/3 cup boiling water
• For the Chocolate Frosting:
• 2 sticks unsalted butter, softened
• 6 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla
• pinch of salt
• 4 cups powdered sugar
• 1/4 cup heavy whipping cream
• For the Peanut Butter Frosting:
• 2 sticks unsalted butter, softened
• 1 1/4 cups creamy peanut butter
• 2 teaspoons vanilla
• 4 cups powdered sugar
• 6 tablespoons heavy whipping cream
• For The Mini Cupcake Toppers:
• 24 mini peanut butter cups

Details

Servings 1
Preparation time 120mins
Cooking time 138mins
Adapted from frostingandasmile.com

Preparation

Step 1

Make Edible Cupcake Wrappers
Melt candy as instructed on package. Use the back of a spoon to paint melted candy all over the inside of foil cupcake wrappers. Let set. Gently peel off foil.

Make Cupcakes
Preheat oven to 350-degrees. Place (disposable) liners in muffin tins.
In medium bowl, whisk flour, cocoa, baking soda, and salt.
In large bowl, beat butter and brown sugar until light and fluffy. Beat in eggs one at a time. Mix in vanilla. Beat in 1/3 of the dry mixture. Beat in 1/3 of sour cream. Repeat two more times. Stir in water until just blended.

Bake 15-18 minutes until a toothpick inserted in the center comes out clean. Cool in pans for two minutes. Remove to wire racks. Cool completely.

Make Chocolate Frosting
In large bowl, beat butter, cocoa powder, vanilla, and salt until light and fluffy. Gradually beat in powdered sugar. Add heavy cream. Beat until smooth and well combined.

Make Peanut Butter Frosting
In large bowl, beat butter, peanut butter, and vanilla until light and fluffy. Gradually beat in powdered sugar. Add heavy cream. Beat until smooth and well combined.

Assemble Cupcakes
Cut a hole in the center of each cupcake. Fill with peanut butter frosting. Gently place each cupcake in an edible wrapper.

Spoon chocolate frosting into a small pastry bag, filling the bag about 2/3 of the way full. Spoon peanut butter frosting into a small pastry bag, filling the bag about 2/3 of the way full.

Place both small bags into a large pastry bag fitted with the tip of your choice. I used Wilton 1 M. Twist the top of the bags together. Squeeze large bag with even pressure to release frosting.

Using a small open star tip, pipe remaining peanut butter frosting onto mini peanut butter cups. Place one on each cupcake.