No-Bake Cookie Stuffed Cupcakes

For the cupcakes:

Preheat oven to 350ºF. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl.

Cream butter and sugar with a mixer until light and fluffy. Add peanut butter. Add eggs, 1 at a time, beating after each addition.

Reduce speed to low. Mix in sour cream and vanilla. Add dry ingredients to butter mixture in 3 additions, scraping the sides of the bowl. Fill the cupcake liners each about 2/3 full.

Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.

For the no-bake cookies:

Bring the margarine, milk, cocoa, and sugar to a boil over medium heat. Boil for 1 minute or until sugar melts.

Remove from heat, stir in peanut butter and vanilla. Mix well. Stir in oats.

Spoon half of the batch by heaping tablespoonfuls onto wax paper and allow to cool (these will be used to decorate the cupcake).

Put the other half in a piping bag. Take a round pipng bag tip or a knife and remove the center of each cupcake about 2/3 of the way down (remove about a penny-size around) and fill each cupcake with the remaining no-bake cookie batter. You want to do this immediately, as the dough will harden.

For the buttercream:

Blend butter and cocoa powder (30 seconds). Add confectioner’s sugar, 3 tablespoons milk and vanilla; blend until sugar is incorporated. Add 1 to 2 tablespoons more milk if needed.

Frost each cupcake with buttercream frosting.

Cut each cooled cookie into halves (or quarters) and place on top of each cupcake.