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Peanut Butter Cup Chocolate 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
  • Total Time
    Prep: 30 min. Bake: 20 min. + cooling
  • Makes
    2 dozen

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 in 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.
Editor's Note
Reduced-fat peanut butter is not recommended for this recipe.
Nutrition Facts
1 cupcake: 269 calories, 17g fat (6g saturated fat), 36mg cholesterol, 220mg sodium, 27g carbohydrate (18g sugars, 2g fiber), 5g protein.

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