Peanut Butter Filled Chocolate Cupcakes

Peanut Butter Filling

6 oz cream cheese

½ cup creamy peanut butter

¼ cup sugar

1 teaspoon vanilla

2 teaspoons milk

Chocolate Cake

3 eggs

½ cup oil

1 teaspoon vanilla

¾ cup sour cream

¾ cup plain yogurt

¼ cup milk

Devil’s Food Cake Mix

Cream Cheese Buttercream

8 oz cream cheese

½ cup butter, softened

3 ½ cups powdered sugar

1 teaspoon vanilla

1-3 tablespoons milk

Directions:

1. Preheat oven to 350 degrees and line pans with cupcake liners (yields 22).

2. Peanut Butter Filling: Cream all ingredients until well combined and set aside.

3. Chocolate Cake: In a large bowl, combine eggs, oil and vanilla (do not over beat the eggs).

4. Add sour cream, yogurt and milk and stir well.

5. Add cake mix (for easy mixing sift cake mix into batter).

6. Fill cupcake liners ½-3/4 full.

7. Place about 1 ½ teaspoons peanut butter filling on top of batter. Then, do your best to push the filling down into the batter. (Unlike my photo where it is just sitting on top.) If you don’t push the filling into the middle, it may slide over while it bakes, that is what mine did.

8. Bake for about 18 minutes, or until an inserted knife comes out clean.

9. Buttercream: Beat butter and cream cheese. Add remaining ingredients and adjust as needed to reach desired consistency.

10. Pipe onto cooled cupcakes and top with half of a peanut butter cup. (To cut easily, put peanut butter cups into the freezer for a few minutes.)