Chocolate Peanut Butter Ball Cupcakes

By CruelK8E

Ingredients

• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1 cup lightly packed brown sugar
• 2 eggs, room temperature
• 2 teaspoons vanilla
• 1 cup sour cream
• 1 3/4 cup all purpose flour
• 3/4 cup cocoa powder
• 1 1/2 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 24 pre-made peanut butter balls (see recipe)
• Peanut Butter Frosting (see recipe)

Details

Servings 2
Adapted from javacupcake.com

Preparation

Step 1

Preheat oven to 375 F degrees. Line cupcake pans with liners.

In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder and salt. Whisk together until combined. Make sure all the flour and cocoa are thoroughly combined and all clumps are gone and the mixture is very fine. Set aside.

In a large bowl, (with my new hand mixer!) mix oil and sugars.

Add eggs one at a time, mixing thoroughly after each. Beat on high for 2 minutes until smooth and fluffy.

Add the vanilla and sour cream and mix until incorporated.

In a separate bowl, sift dry ingredients together.

With the mixer on medium-low speed, add the dry mixture to the wet mixture in three parts, adding half the milk between each addition. Make sure to begin and end with the flour and to scrape the sides of the bowl. Do not over mix. Tip: After flour has been mostly incorporated with the mixer, use a large spatula to scrape the sides of the bowl & mix. You don’t want to work the flour too much, so hand mixing will help with that.

Place one chocolate ball in the bottom of each cupcake liner. Pour batter over the top of the ball until the cup is almost full.

Bake at 375 F degrees for 10 minutes. Rotate pan 180 degrees and bake another 5-6 minutes or until a toothpick comes out clean.

Let cool in the pans for 10 minutes before removing to a wire rack to cool completely before frosting.