This recipe for the Peanut Butter Cupcakes with Chocolate Pudding adds that creamy smooth extra bit of delicious enjoyment to the dessert.
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Preheat oven to 350 degrees F
Combine flour, baking powder and salt in bowl. Set aside.
Place sugar, peanut butter, and oil in bowl of stand mixer. Stir with paddle attachment to combine.
Add eggs and beat til smooth. Add 1/3 of the flour mixture and stir to combine; while stirring, add 1/3 of the milk.
Continue until all flour and milk have been adding, scraping sides of bowl between each addition. Add vanilla and blend on medium speed for 2 minutes.
Divide batter between 24 lined muffin cups.
Bake in preheated oven for 18-22 minutes, until edges are golden.
Cool in pans for 10 minutes; remove from pan and let cool completely before frosting.
While cupcakes are cooling, make frosting. Place butter and peanut butter in mixer bowl; whip until fluffy.
Add 2 cups powdered sugar and whip until fluffy. Add 1/4 c cream and beat.
Add remaining powdered sugar and cream; whip til fluffy.
Pipe frosting onto cooled cupcakes.
Garnish with cake candies if desired.
In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Put in the refrigerator to cool.
Scoop out a hole in the top of the iced cupcake and spoon the pudding in and over the cupcake when serving.