Serves: 12
Total Calories: 427

CUPCAKES
3 ounces cream cheese, at room temperature
1/4 cup chunky peanut butter
2 tablespoons honey
2 tablespoons powdered sugar
1 tablespoon heavy whipping cream
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder, Dutch process
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup firmly packed light brown sugar
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup buttermilk
FROSTING
2 1/2 tablespoons unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1/4 cup plus 2 tablespoons chunky peanut butter
1 1/4 teaspoons pure vanilla extract
2 cups powdered sugar
3 to 4 tablespoons heavy whipping cream

1. To make the cupcakes: Preheat the oven to 350°F. Line 12 standard muffin cups with liners and set aside.
2. In a medium bowl, with a hand mixer or by hand, beat together the cream cheese, peanut butter, honey, powdered sugar, and cream until smooth, and set aside.
3. Into a medium bowl, sift together the flour, cocoa, baking soda, and salt, then lightly whisk and set aside.
4. In a stand mixer set on medium-low speed, beat the butter until creamy, about 30 seconds. On medium speed, beat in the brown sugar until light and lump free. Add the eggs, one at a time, and beat until fully incorporated, scraping down the sides and bottom of the bowl as necessary. Beat in the vanilla until blended. Add the flour mixture in two portions, alternating with the buttermilk in one addition until smooth and just blended.
5. Fill each muffin cup one-third full of batter. Drop a heaping teaspoon of the peanut butter mixture into the center of each cupcake, gently nudging it into the batter. Continue to fill each cup with more batter until each is nearly full.
6. Bake in the center of the oven until the tops spring back when lightly pressed with a fingertip, about 20 minutes. Do not overbake. Cool the cupcakes in the tin for 5 minutes, then transfer to a rack to cool completely before frosting.
7. To make the frosting: In a stand mixer or with a hand mixer set on medium-low speed, beat together the butter, cream cheese, peanut butter, and vanilla until light and fluffy. On the lowest speed, add the powdered sugar alternately with the cream and beat until smooth. Liberally spread the frosting on each cupcake. These cupcakes can be stored at room temperature for 2 to 3 days.


From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 12
Total Calories: 427
Calories from Fat: 203

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Banana Wafer Pudding Pie
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Chocolate Peanut Butter Surprise Cupcakes
Church Lady's Frosting
Church Supper Carrot Cake
Cream Cheese Frosting
Kwanzaa Puzzle Cookies
Mama's Yummy Sweet Spoonbread Souffle
North African Mint Tea
Soul-Satisfying Biscuits and Gravy
Southern Comfort Sweet Potato Pecan Pie
Wild Rice and Dried Cherry Muffins