Preheat the oven to 350° F. Line two cupcake pans with paper liners.
MAKE PEANUT BUTTER BONBON FILLING:
Combine the confectioners' sugar, peanut butter, butter, and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined.
Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.
MAKE CHOCOLATE CUPCAKES:
Combine the flour, cocoa powder, baking soda, and salt in a medium bowl; whisk together and set aside.
Stir the sour cream, milk, and vanilla extract in a liquid measuring cup. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.
Next, beat in the eggs one at a time, scraping down the bowl as needed.
With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.
Spoon a tablespoon or two of batter into the bottom of each cupcake liner.
Place a ball of peanut butter filling in each cupcake well and top with the remaining batter to fill all the cups.
BAKE AND COOL CUPCAKES:
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
MAKE THE PEANUT BUTTER CREAM CHEESE FROSTING:
In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter, and peanut butter until smooth.
Slowly mix in the confectioners' sugar, beating until smooth and well blended.
Mix in the whipped topping until smooth and fluffy.
TO FINISH:
Frost cooled cupcakes as desired. Top with mini chocolate chips.