Mini Chocolate Crunchy Peanut Butter Cupcakes!

These are my signature cupcakes.  No words describe how rich, peanut-buttery and amazing these cupcakes are.  A must do.

Yield: Makes 48 Mini Cupcakes

Ingredients – Cupcake Batter

·         8 tbs softened butter

·         2 ounces semi-sweet chocolate chips

·         ½ cup cocoa powder

·         ¾ cup flour

·         ½ tsp baking soda

·         ¾ tsp baking powder

·         2 eggs

·         ¾ cup granulated sugar

·         ½ tsp salt

·         ½ cup sour cream
·         48 mini Reese's Peanut Butter Cups
·         1 package Pillsbury Peanut Butter Cookies
 

Preheat oven to 350°.   Place liners in cupcake pans.  Microwave together butter, chocolate, and cocoa powder and stir until melted and shiny.  In a separate bowl, combine flour, baking soda, and baking powder.  In another separate bowl, beat the eggs and then wisk in sugar and salt.  Add in melted chocolate mixture and beat until smooth.  Wisk in dry ingredients and finally fold in sour cream until just blended.

*At this point I usually fill a pastry bag with the batter because it’s easier to pipe the mixture into each cup than spoon it. 

Fill each cup halfway and push either a mini peanut butter cup or half of a peanut butter egg in the center of the batter.  (I think the egg is better than the PB cup - creamier - but if you like something denser, go for the PB cups.)  Pipe a small amount of mixture on the top to cover – cupcakes should be almost full.

Bake for 10-15 minutes.   Look at the batter for doneness on the sides – they pretty much won’t look done when you pull them out but don’t worry.  Wait at least 20 minutes to remove from the pan because the chocolate inside needs to set.

Peanut Butter Cookie Topper

For 48 cupcakes make half a roll of Peanut Butter Cookies (Pillsbury).  Bake the cookies slightly* crispier than normal.  Break each cookie into 3-4 pieces.

Peanut Butter Icing

·         1 cup creamy peanut butter

·         5 tbs softened butter

·         2 cups 10X sugar

·         1/2 to 2/3 cup heavy cream

     

Beat peanut butter, butter, and 10X until thoroughly combined.  Add cream and beat until you hit desired fluff level.  You can really make this stuff get uber-fluffy, but I usually shoot for it to be thicker to go with the same consistency as the cupcake itself.  Use a piping bag to place a small amount of frosting on each cupcake and then press down several pieces of peanut butter cookies on each cupcake top.  Finally, finish the cupcake with more icing.

**Refrigerate and enjoy!!