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Chocolate-Peanut Butter Cupcakes

Chocolate-Peanut Butter Cupcakes
Satisfy your chocolate craving with these cupcakes. The creamy frosting topped with chopped peanut butter cups is the best part. —Taste of Home Test Kitchen
24 ServingsPrep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 1-1/4 cups water
  • 1/2 cup peanut butter
  • 1/3 cup canola oil
  • 3 eggs
  • 24 miniature peanut butter cups
  • FROSTING:
  • 6 ounces semisweet chocolate, chopped
  • 2/3 cup heavy whipping cream
  • 1/3 cup peanut butter
  • Additional miniature peanut butter cups, chopped

Directions

  • In a large bowl, combine the cake mix, water, peanut butter, oil and
  • eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes
  • or until smooth.
  • Fill paper-lined muffin cups half full. Place a peanut butter cup in
  • the center of each cupcake. Cover each with 1 tablespoonful batter.
  • Bake at 350° for 18-22 minutes or until a toothpick inserted near
  • the center of the cupcake comes out clean. Cool for 10 minutes
  • before removing from pans to wire racks to cool completely.
  • Place chocolate in a small bowl. In a small saucepan, bring cream
© Taste of Home 2013

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Chocolate-Peanut Butter Cupcakes (continued)

Directions (continued)

  • just to a boil. Pour over chocolate; whisk until smooth. Stir in
  • peanut butter. Cool, stirring occasionally, to room temperature or
  • until mixture reaches a spreading consistency, about 10 minutes.
  • Spread over cupcakes; immediately sprinkle with additional peanut
  • butter cups. Let stand until set. Yield: 2 dozen.
Nutrition Facts: 1 cupcake equals 269 calories, 17 g fat (6 g saturated fat), 36 mg cholesterol, 220 mg sodium, 27 g carbohydrate, 2 g fiber, 5 g protein.
© Taste of Home 2013