These chocolate peanut butter cupcakes are little offsprings from my best selling cake with the same title.  Since I love cake in any form, why not make little miniature versions of something that has amazing flavor, AND proven popularity!  I used my go-to chocolate cupcake recipe.  See prior post for “chocolate cupcakes”.  It makes beautiful, rounded cupcakes.  The filling is something I’m quite proud of – as it took many attempts to get it “just right”.  Then I topped it all off with my butter cream cheese frosting (chocolate), then added mini chocolate chips, and little Reese’s cups for garnish.  So cute, right?

Once the cupcakes are cooled, cut little holes in the top, using a sharp knife.  I save these little pieces, slice the excess cake off to make little discs, and replace once the cupcakes are filled.

Mix up the filling next.

Add 1-8 oz pkg cream cheese at room temp, 1 c peanutbutter, and 1/4 c powdered sugar into a stand mixer with a paddle attachment.  Blend til smooth.  Then add 1 1/2 c Cool Whip.  (you can add more of less of this as you like) Blend til smooth.

Place filling in a piping bag, cut off the tip, and pipe right into the cupcake holes.  Replace the little cake discs over the holes.

So lets make the frosting!  This is a chocolate version from my prior post (see “butter cream cheese frosting” post)
I delete 1/2 c powdered sugar, and add 1/2 c cocoa powder to the recipe.  I add a few Tbsp heavy cream while whipping, since the cocoa powder tends to make a stiffer frosting.

1 – 8oz pkg cream cheese at room temp
1 stick butter, room temp
1 tsp vanilla
3 1/2 c powdered sugar
1/2 c cocoa powder
1-2 Tbsp heavy whipping cream

I frosted these little beauties with a Wilton tip #4B.

I applied the mini chocolate chips only to the bottom of the frosting swirl, using a spoon for control.

Then top with 1/4 of a mini Reese’s peanut butter cup.

So … Darn .. Cute!!