- 1¾ c. all-purpose flour
- ½ c. unsweetened cacao powder
- 1 teaspoon. sodium bicarbonate
- ½ teaspoon. salt
- ½ c. milk
- ½ c. reduced-fat sour cream
- ¾ c. unsalted butter
- 1¼ c. sugar
- ½ c. creamy peanut butter
- 3 large eggs
Peanut Butter Filling
- ½ c. creamy peanut butter
- 3 tablespoons of. unsalted butter
- 1½ c. confectioners’ sugar
- three or four Tablespoons of milk
- 2 c. semisweet choc chips
- 1 c. reduced-fat sour cream
Directions
- Heat oven to 350°F. Line 24 muffin cups with paper liners.
- Whisk flour, cacao, sodium bicarbonate and salt in medium bowl until well mixed. In normal size bowl, whisk milk and sour cream until blended.
- Beat butter and sugar in large bowl by having an electric mixer until creamed. Beat in peanut butter until blended. Add eggs, individually, until incorporated.
- With mixer on low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture, until just blended.
- Spoon about 1/4 cup batter into each muffin cup. Bake twenty minutes or until wooden pick placed in center arrives clean. Awesome ten minutes remove cupcakes from pan to wire rack to awesome completely.
- Beat peanut butter and butter in medium bowl with electric mixer until smooth. On low speed, progressively beat in confectioners' sugar and three or four Tablespoons of milk until blended. Beat mixture on high-speed one minute or until fluffy.
- Spoon filling right into a pastry bag fitted having a 1/4-in. plain round tip. Insert tip into the top of the each cupcake squeeze just as much filling into the middle of each as you possibly can (surface of cupcake will bulge slightly).
- Melt choc chips in large glass bowl in microwave as package directs. Add sour cream beat by having an electric mixer until fluffy and good distributing consistency. Spread a couple of Tablespoons of frosting on every cupcake.
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