Peanut butter chocolate cupcakes

Peanut butter balls:

• 1 – 1 1/4 c powdered sugar
• 3/4 c creamy peanut butter (I used crunchy, because it's all I had)
• 50g unsalted butter, at room temperature
• 1/2 tsp vanilla extract

Combine all the ingredients, beat well. 

Roll into 1inch balls- don't make them too big, remember they have to be concealed in the cupcakes

Place on a baking sheet and freeze for 10 minutes while you make the cupcake batter

Cupcakes:

1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder (use baking cocoa, not drinking cocoa)
1/8 teaspoon salt
40g butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk

Preheat oven to 175 deg C
Sift flour, baking soda/powder, salt and cocoa
In a seperate bowl cream the sugar and butter (mine didn't look like regular creamed butter and sugar, so I added another 10g or so of butter)
Stir in vanilla
Add the flour mixture alternately with milk
Beat well

Pour 1tbsp ish into the bottom of the muffin tray IN A PATTY TIN! THIS IS CRUCIAL! I just ruined a batch because I didn't use them, the cupcakes stuck to the tin. Place a peanut butter ball in, and place another tbsp or so on top of the ball.
Bake for 15 mins or until a toothpick comes out clean

There is no photos, because I didn't use patty tins, and so the muffins were Ugly, if they even made it out alive. The review is that they are nice and sweet, but they appeared very moist, but are a lovely rich dark chocolate colour. I will try this recipe again in a few months, when the feeling of failure has left my body. On the upside, the peanut butter balls are delicious, I ate them partially frozen and loved them but I'm a devoted peanut butter fan.