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Chocolate-Peanut Butter Cupcakes Recipe

Chocolate-Peanut Butter Cupcakes Recipe photo by Taste of Home

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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

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Chocolate-Peanut Butter Cupcakes Recipe

Prep: 30 min. Bake: 20 min. + cooling

Yield: 24 Servings

30 20 50

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 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.

Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

Nutritional 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.

Originally published as Chocolate-Peanut Butter Cupcakes in Taste of Home Cake Mix Creations

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Chocolate-Peanut Butter Cupcakes

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(31-32) of 32 reviews

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Reviewed on Feb. 19, 2011 by dlrainey

I love this receipe! It is amazingly awesome!

Reviewed on Nov. 15, 2010 by Britt54

I used milk chocolate instead of semi sweet for the frosting. I prefer sweet to bitter, but they were excellent! I took them to work and they were a huge hit.

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