Calling All Peanut Butter Lovers

Chocolate and Peanut Butter, has there ever been a better marriage of flavors? I think not! While I am not feeling up to the task of googling it right now, I would bet money that Reese's PB Cups are among the top 5 selling candy bars on the market, and for good reason. These two flavors are like a party for your tastebuds, and this cupcake version of a Reese's will leave your tastebuds hung over from the crazy ass party they attended after you polish of not one but at least six of these in one sitting...not that I know of anyone who did that.............awkard silence.......anyway, moving right along. These are truly incredible. The cake is moist, the frosting tastes like a fluffernutter sandwich sans the bread, and then like a stripper popping out of a cake, the surprise inside will get your adrenaline pumping! Are you ready for this??? I think you should sit down for this! Inside this cute little cupcake is essentially a buckeye candy without the chocolate coating. It truly makes the cupcake, and I know these will make all you PB and Chocolate fans go crazy and gain about 40 extra pounds this year as these will be your go to dessert for any and all functions you attend this year. With that said, here is the awesome recipe for these little gems!
Chocolate Peanut Butter Cupcakes:
Ingredients:
For the filling:
1 cup confectioners’ sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract
For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs
For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners’ sugar
1 cup frozen whipped topping, thawed
Directions:
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.
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 the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, scraping down the bowl as needed.  With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.  Mix just until incorporated.
Spoon a tablespoon or two of batter into the bottom of each cupcake liner.  Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled.  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 transfer to a wire rack to cool completely.
To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth.  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.
Recipe from Annie's Eats