chocolate peanut butter cupcakes

I'm tearing up a little bit inside as I type this post because it's this batch of cupcakes that confirmed my recently developed peanut allergy. It doesn't really surprise me that I had a reaction since I've been allergic to so many kinds of foods my whole life. But it was still unpleasant watching everyone around me eat the cupcakes I made and not  be able to eat one myself. Ah well, the 2 cupcakes I ate (1 to taste, and the second to REALLY confirm that I was allergic) were super good and will stay super good in my memory forever.  

I like to think of myself as a low maintenance baker. I like simple, but quality ingredients and classic flavor combinations.  Taste is king, and peanut butter and chocolate is a prime combination. I'll confess that I prefer to eat cupcakes without frosting (too sweet for my tastes), but these actually needed just a little bit of creamy chocolate to pull the flavors together. 
Plus, after baking, they come up with caved in tops, so a bit of frosting can fill in those unsightly cracks.

Give this super simple recipe a whirl. It's a great, simple Valentine's Day treat!

Chocolate Peanut Butter Cupcakes (adapted from Annie's Eats) - makes 2 dozen
Ingredients:
For the cake:
1 2/3 cups all purpose flour
2/4 c unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1 tsp. almond extract
8 Tbsp. unsalted butter at room temperature
1 1/2 cups sugar
2 large eggs

For the peanut butter filling:
1 cup confectioner's sugar
3/4 cup of creamy peanut butter
4 Tbsp unsalted butter at room temperature
1/2 tsp vanilla extract

For the chocolate frosting: (If you like a LOT of frosting on your cupcakes, double this recipe)
1 stick softened butter
1.5 cups confectioner's sugar
1/2 cup unsweetened cocoa powder
1/4 tsp. salt
1 tsp. almond extract
2 Tbsp heavy cream or milk

Directions:
1. Preheat your oven to 350F. Line your cupcake pans with paper liners
2. For the filling: In a bowl, combine the confectioner's sugar, peanut butter, butter, and vanilla. Beat it with an electric mixer until well combined. Roll into 1 inch balls. Set aside.
2. For the batter: In another bowl, combine the flour, cocoa powder, baking soda, and salt. In a separate container, stir together the sour cream, milk, and almond extract.  In  (yet) another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Alternately add in the dry ingredients and the sour cream mixture to the creamed butter mixture. Mix until incorporated.
3. Spoon a tablespoon of batter on the bottom of each cupcake. Add a ball of the peanut butter filling, and then top with more batter so all the cups are filled. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool the cupcakes completely on a wire rack before frosting.
4. For frosting: Cream the butter for a few minutes with an electric mixer. In another bowl, sift together the cocoa, salt, and confectioner's sugar. Add these to the creamed butter, mixing slowly until well combined. Turn up the speed and add in the almond extract and the cream/milk.