Chocolate Peanut Butter Cupcakes
"My favorite chocolate cupcake recipe with a Reeses cup-like filling and topped with a chocolate and peanut butter two-toned frosting...."
INGREDIENTS
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FOR THE FILLING:
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1 cup Confectioner's Sugar
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¾ cups Creamy Peanut Butter
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4 Tablespoons Unsalted Butter, Softened
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½ teaspoons Vanilla Extract
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FOR THE CUPCAKE:
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12 Tablespoons Unsalted Butter, Cut Into Pieces
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1 cup Dutch-processed Unsweetened Cocoa Powder
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⅔ cups Freshly Brewed Coffee
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2 cups Light Brown Sugar
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2 cups All-purpose Flour
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1 teaspoon Salt
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1 teaspoon Baking Soda
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1 teaspoon Baking Powder
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⅔ cups Sour Cream Or Plain Greek Yogurt
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4 Large Eggs
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2 teaspoons Vanilla Extract
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FOR THE PEANUT BUTTER FROSTING:
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1 cup Confectioner's Sugar
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1 cup Creamy Peanut Butter
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5 Tablespoons Unsalted Butter, Room Temperature
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¾ teaspoons Vanilla Extract
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¼ teaspoons Salt
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⅓ cups Heavy Cream
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FOR THE CHOCOLATE TOPPING:
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1-¼ cup Semisweet Chocolate Chips
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6 Tablespoons Unsalted Butter, Softened
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2-½ cups Confectioner's Sugar
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¼ teaspoons Salt
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⅓ cups Milk
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½ Tablespoons Vanilla Extract
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1 package 10.5-ounce Package Of Reeses, Frozen, Then Unwrapped, And Chopped
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