1-3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/2 cup sour cream
3/4 cup unsalted butter, room temperature
1-1/4 cups sugar
1/2 cup creamy peanut butter
3 large eggs
Sift together flour, cocoa, baking soda and salt in a medium bowl; whisk to combine. In a small bowl, whisk milk and sour cream until blended.
Beat butter and sugar in a large bowl until creamed; about 3 minutes. Beat in peanut butter until blended. Add eggs, one at a time, until incorporated. With mixer on low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture, until just blended.
Spoon about 1/4 cup batter (use a measuring cup) into each muffin cup. Bake at 350 degrees for 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.
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Peanut Butter Filling
1/2 cup creamy peanut butter
1/2 cup creamy peanut butter
3 Tablespoons unsalted butter, room temperature
1-1/2 cups confectioner's sugar
3 to 4 Tablespoons milk
For the filling, beat peanut butter and butter in a medium bowl with electric mixer until smooth. On low speed, gradually beat in confectioners' sugar and milk until blended. Beat mixing on high speed 1 minute until fluffy. Spoon filling into a pastry bag fitted with a 1/4 inch plain round tip. Insert tip into the top of each cupcake; squeeze as much filling into the center of each as possible.
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Chocolate Frosting
2 cups (12 oz) semisweet chocolate chips
2 cups (12 oz) semisweet chocolate chips
1 cup sour cream
For the frosting, melt chocolate chips in a large glass bowl in microwave as package directs. Add sour cream; beat with an electric mixer until fluffy and good spreading consistency. Spread about 2 Tablespoons frosting on each cupcake.
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