Peanut Butter Cup Cupcakes

For the Cupcakes

Preheat oven to 350˚F. Line muffin cups with paper cupcake liners; set aside.

In large bowl, combine cocoa, flour, baking powder, and salt.

In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

Blend in the vanilla and then add the dry ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Gently fold in the peanut butter cup pieces. 

Spoon batter into cupcake liners, a little over 3/4 full. Bake for 16 to 20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool about 5 minutes; remove from pan and let cool completely on wire rack.

For the Frosting

Cream butter and peanut butter until well blended, then gradually add in the powdered sugar and blend well (if creamier consistency is desired, add in some milk}.

Place a scoop of frosting on each cupcake—the scoop can be as large or small you want; you will have plenty of frosting to work with. Place a mini Reese’s Peanut Butter Cup in the center of each scoop and press down slightly.