Chocolate Cupcakes with Peanut Butter Mousse

from Studio 5
Peanut Butter Mousse

3 ounces cream cheese, at room temperature
1 cup confectioners' sugar
1/4 cup milk
3/4 cup creamy peanut butter
2 cups heavy cream (cold)
1 TBS vanilla extract

1. Using a mixer whip the cream and vanilla until stiff peaks form. Put in the fridge.

2. Cream together the cream cheese, sugar, milk and peanut butter. Fold in the cold whipped cream. (It will take a few minutes, but it will come together and create a creamy smooth textured mousse.

3. Refrigerate until very cold. Serve mousse on its own or use in the following cupcakes.

Chocolate Cupcakes

2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
6 TBS cocoa, good quality
1-1/2 cups sugar
2 eggs
1 tsp. vanilla extract
3/4 cup vegetable oil
3/4 cup cold water
1/2 cup sour cream
1 cup chopped peanut butter cups, optional

1. Preheat oven to 375℉. Line 24 muffin cups with cupcake liners.

2. Sift together the flour baking soda, baking powder, salt, cocoa and sugar. Set aside.

3. Cream together the eggs, vanilla, oil, water, and sour cream. Slowly add the dry ingredients and mix until well combined.

4. Pour into prepared muffin tins. Bake for 18-20 minutes. Cool slightly, remove from pans and cool completely on cooling racks.

Yield 24 cupcakes

To assemble:
Remove wrappers from cupcakes. Cut cupcakes in half. Pipe mousse onto the cupcake bottom half. (I put the mousse in a ziploc bag and cut a corner.) Place the top half of the cupcake over the mousse. Pipe more mousse on the top of the cupcakes. Sprinkle with chopped peanut butter cups if using.