Preheat the oven to 350° F. Line two cupcake pans with paper liners.
To make the filling:
Combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl.
Beat with an electric mixer on medium speed until well combined.
Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.
**AFTER CUPCAKES ARE BAKED, NOT BEFORE** (For cautious bakers that don't want their filling burned ;) )
After cupcakes are finished baking and cooled, use a small knife and cut out the top of the cupcake. *Do Not cut off the top of the cupcake, just make a circle about half way through the cupcake to place the filling in. See Photo 5. Place in the filling in the hole that was cut, then frost.
To make the cake batter:
Combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside.
In a liquid measuring cup, stir together the sour cream, milk and vanilla extract.
In a bowl, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.
(Electric mixer is optional, or you can go old-fashioned with a whisk ;) If so, beat until light and fluffy - about 3-4 min. )
Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, (or slowly with a whisk) alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.
(Make sure you don't over-mix! (: )
Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then remove cupcakes from tray (if used) and let cool completely.
(If you're in a rush, place in the refrigerator for about 10-15 minutes or until cool. Make sure you check it often to see when it's cool enough to add frosting!)
To make the frosting:
In a bowl with your whisk or electric mixer, combine the cream cheese, butter and peanut butter until creamy. (On a side note, when I first made this I found it super exciting to see how smooth the frosting was ;] )
Slowly mix in the confectioners’ sugar, beating until smooth and well blended.
Mix in the whipped topping until smooth and fluffy. Frost cooled cupcakes as desired.
Last, but not least, enjoy your creation and tell me what you think! (:
