Inside Out Peanut Butter Cup Cupcakes

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 1/2 cup Peanut butter

• Baking & Spices

  • 4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/3 cup Cocoa powder
  • 3 cups Flour
  • 3 1/2 cups Powdered sugar
  • 1 cup Sugar
  • 1 1/2 tsp Vanilla

• Dairy

  • 1 1/4 cup Butter
  • 1 1/3 cup Milk

Found on cookcraftlove.com

Description

Directions

• Preheat oven to 350 degrees.
• Cream together butter, sugar, and peanut butter until creamy.
• Sift together flour, baking powder, and baking soda and add it alternately with the milk and vanilla, beginning and ending with the dry ingredients.
• Line muffin tin with cupcake liners and fill ½ full using a medium cookie scoop.
• Bake at 350 degrees for 18 minutes or until toothpick inserted in the center comes out clean.
• Once cupcakes are cool use an apple corer or a paring knife and remove the center of the cupcakes, careful not to go all the way through to the cupcake liner.
• Fill to the top with the fudge dip.
• Combine the melted butter and cocoa powder and mix until lumps are gone.
• Add the powdered sugar in ½ cup increments and blend well each time.
• Add in milk and ½ tsp vanilla and beat on medium speed until combined.
• Cream together butter and peanut butter until smooth.
• Add powdered sugar by the ½ cup and beat until thoroughly combined each time.
• Add tsp of milk and mix well. Add as much or as little milk as you want until frosting reaches desired consistency.