Line 12-16 cupcake tins with cupcake liners or spray liberally with cooking spray
In a large bowl, cream together the eggs and sugar until light and fluffy
Add oil and vanilla
Add in peanut butter and mix until smooth and creamy
Add milk and sour cream and mix until just combined
Add in dry ingredients and beat just until incorporated, making sure to not overmix
Place about 1 tbsp of batter into each of the cups
Carefully place one cookie in the center of the batter and press down lightly
Cover with another 1-2 tablespoons of batter or until the cups are about 2/3 full*
Place in oven and bake for about 20 minutes or until the cakes have browned lightly and spring back when touched
Cool completely before frosting
Frosting:
In a medium bowl, whisk or mix Greek yogurt and peanut butter until smooth. Refrigerate for at least an hour or until frosting has firmed enough to pipe onto the cupcakes.
Notes
*This recipe makes enough batter for about 16 regular sized cupcakes or 12 larger cupcakes.