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Chocolate Frosted Peanut Butter Cupcakes Exps90939 Sd2235817d04 19 2bc Rms 2

Chocolate Frosted Peanut Butter Cupcakes

TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling YIELD: 2 dozen.
Cupcakes aren’t just for girls! My dad and brothers love peanut butter cups—the inspiration for these goodies. —Alisa Christensen, Rancho Santa Margarita, California

Ingredients

  • 1 package yellow cake mix (regular size)
  • 3/4 cup creamy peanut butter
  • 3 large eggs
  • 1-1/4 cups water
  • 1/4 cup canola oil
  • FROSTING:
  • 1-2/3 cups semisweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1/2 cup butter, softened
  • 1 cup confectioners' sugar

Directions

  • 1. In a large bowl, combine the cake mix, peanut butter, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  • 2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • 3. Place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature. Add butter and confectioners' sugar; beat until smooth. Frost cupcakes.

Nutrition Facts

1 cupcake: 289 calories, 18g fat (8g saturated fat), 43mg cholesterol, 217mg sodium, 32g carbohydrate (22g sugars, 1g fiber), 4g protein.

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