Chocolate Cake Ball Stuffed Peanut Butter Cupcakes
Cupcake recipe from Redbook Magazine, cake ball in cupcake idea from Love From The Oven
For the Cake Balls
- Cooled chocolate cake
- Chocolate or Vanilla frosting
For the Peanut Butter Cupcakes
- 1 ¼ cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup light brown sugar
- 6 tablespoons unsalted butter , softened
- 1 teaspoon vanilla extract
- ½ cup peanut butter
- 2 large eggs
- ½ cup whole milk
For the Frosting
- 3 sticks butter , softened
- 4 cups powdered sugar
- ¾ cup cocoa
- 2 teaspoons vanilla
- 3-4 tablespoons heavy cream
- Mini Peanut Butter Cups , unwrapped, for garnish
Make the Cake Balls
Crumble your cake into a large bowl. Add about ¾ can of frosting for an entire 9x13” cake. You can adjust your amount accordingly. You will not need an entire cake for these cupcakes, but you can freeze cake ball mixture if you have leftover. Otherwise, if you don’t want to freeze leftover, start with about ¼ of a cake and ¼ cup of frosting.
Form into 1” balls and freeze until ready to use in cupcakes.
Make the Cupcakes
Preheat oven to 350°. Line muffin cups with liners (about 18).
Whisk together flour, baking powder, and salt. Set aside.
Using a stand mixer, beat together brown sugar, butter, and vanilla. Add peanut butter beating until well blended. Add eggs, one at a time, beating after each addition. Add milk. Slowly add the flour mixture and beat until combined, do not overmix.
Place about one tablespoon of batter in each muffin cup. Place a frozen cake ball on top and add another tablespoon of batter. Bake 20-25 minutes, until the cupcakes begin to brown and spring back when touched. Let cool completely before icing.