Chocolate Peanut Butter Cupcakes

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So remember the Super Bowl a few weeks ago, well we were invited to a party and it can be considered rude to show up at a party empty handed, so I made these.   They were a huge hit and everyone loved them!  If only the 49ers would have won, it would have made these taste even better.   Although, they did taste pretty good with a few beers in my belly.  I thought it would be fun to make football themed cupcakes so I found these cupcake toppers online somewhere and glued them to toothpicks.  I hope you like them!

  

This chocolate cake recipe comes out perfect every time!!

Chocolate Peanut Butter Cupcakes - Adapted from My Baking Addiction

Chocolate Cupcake

Yield: 24 Cupcakes
Ingredients
1 Box Devil’s Food Cake Mix
1 5.9 Ounce Package Instant Chocolate Pudding Mix - I used Chocolate Fudge Pudding
1 Cup Sour Cream
1 Cup Vegetable Oil
4 Eggs, room temperature
2 Teaspoons Vanilla
1 Tablespoon Instant Espresso granules dissolved in 1/2 cup warm water - I use a Starbucks VIA packet
24 Reese’s Miniatures, FROZEN - this prevents them from disappearing into the batter

Peanut Butter Buttercream
Ingredients:
3 Sticks Butter, unsalted and room temperature
1 Cup Creamy Peanut Butter
2 Tablespoons Vanilla
5 1/2 Cups Confectioners' Sugar, sifted
6-8 Tablespoons Heavy Cream - I used about 4 tablespoons milk

Directions:

1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In the bowl of a stand mixer, fitted with the paddle attachment, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well. Press one frozen Reese’s Miniature into the center of each cupcake.
4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. 
5. Allow cupcakes to cool inside muffin tins for about 10 minutes.
6. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
7. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. 
8. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
9. Add vanilla and 4 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
10. Pipe frosting onto cooled cupcakes.
11. ENJOY!!

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