Sift together cocoa powder, flour, baking powder and salt. Set aside.
Cream together butter and sugar.
Into the butter/sugar mix, beat in the eggs, one at a time. Then beat in the vanilla.
Add half of the flour mix to the butter/egg mix, and half of the sour cream. Mix. Then add the remaining flour and sour cream. Mix well.
Fill muffin cups about 3/4 full with the batter.
Bake in a preheated 350 degree oven for about 20 minutes.
When the cupcakes are done baking, let them cool completely before filling with the peanut butter cream frosting. At least 1 hour.
Beat butter and peanut butter together until fluffy.
Slowly add the icing sugar, and 2 tbsp of milk. Beat until fluffy and there are no lumps.
If the icing seems too thick, add more milk. You want it just thick enough to be able to pipe.
Putting the cupcakes together:
Using a little knife, core out a little circle of cake from the middle of the cupcake. Make it as big or little as you would like. If you love a lot of peanut butter yumminess, like we do, make the hole as above (about inch deep and wide).
Fill in all of the holes with the frosting first. Then use the remaining frosting to icing the cupcakes.
Add chopped up Reese’s Peanut Butter Cups on top of the icing.