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Ingredients
- 1 package chocolate cake mix (regular size)
- 1-1/4 cups water
- 1/2 cup peanut butter
- 1/3 cup canola oil
- 3 large eggs, room temperature
- 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
- 1. 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.
- 2. Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 tablespoonful batter.
- 3. 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.
- 4. 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.
- 5. Spread over cupcakes; immediately sprinkle with additional peanut butter cups. Let stand until set.
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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