Yield: 18 cupcakes
For the filling:
~2/3 cup confectioners' sugar
~1/2 cup creamy peanut butter
~2 tablespoons butter, softened
Frosting:
~8 oz. cream cheese, at room temperature
~4 tablespoons butter, softened
~1/2 cup peanut butter
~2 cups powdered sugar
~1 cup cool whip
1. Prepare Filling: In bowl, with mixer on medium speed, mix confectioners' sugar, peanut butter, and 2 tablespoons butter until blended. Shape mixture into 18 balls. Set aside.
2. Preheat oven to 350 degrees F (or get your cupcake maker out). Line 18 standard muffin-pan cups with fluted paper liners.
3. Prepare boxed brownie mix as directed on package.
4. Spoon batter into each muffin-pan cup, about 1/4 full. Have your assistant (Corinne did an awesome job) drop 1 peanut butter ball in center of each cup and top with enough batter to cover the ball (2/3 full total). Bake cupcakes 30 to 35 minutes (20 minutes in the cupcake maker) or until toothpick inserted in cupcake comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.
5. When cupcakes are cool, prepare frosting. In large bowl, with mixer on medium-low speed, beat butter, cream cheese, and peanut butter until smooth and blended. Add powdered sugar slowly, incorporating fully after each addition. Add cool whip and beat until smooth and creamy. Frosts cupcakes. I did put the frosting in a ziploc and cut the corner to get the lovely piping you see below.
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