Preheat the oven to 325 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes).
For the peanut butter filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese and peanut butter until smooth and fluffy. Beat in the granulated sugar. Beat in the vanilla and eggs, scrape down the sides of the bowl and continue to mix until smooth. Set aside.
For the chocolate cupcake batter: In a medium-sized mixing bowl, sift together the cake flour, cocoa powder, baking soda and salt.
In the bowl of a stand mixer with a paddle attachment, cream 1 cup of the granulated sugar with the oil. Slowly add the vanilla extract and egg yolks to the creamed sugar while mixing, and beat until incorporated.
In a large mixing bowl using an electric mixer with a whisk attachment, whip the egg whites and remaining 1/4 cup granulated sugar until firm peaks form. Do not over-whip.
Turn the stand mixer on the lowest speed. Add the dry ingredients and milk, alternating between the two and scraping down the sides after each addition. Mix on medium for 1 minute. Using a rubber spatula, gently fold the whipped egg whites into the chocolate batter in three parts.
Scoop one scoop of the chocolate cupcake batter into each cupcake liner. Top with one scoop of the peanut butter filling. The liners will be about two-thirds full. Bake until the cupcakes are nicely domed and the chocolate bounces back from gentle pressure, about 22 minutes; the peanut butter filling will not be firm. Remove from the pans and cool.
For the frosting: In the bowl of a stand mixer with a whisk attachment, whip the cream, confectioners' sugar and vanilla on medium speed until stiff peaks form. Be careful not to over-whip the cream.
Ice the cooled cupcakes with the frosting using a pastry bag fitted with the desired tip.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Rachel Dott