Cupcakes are for everyone! My dad and brothers love peanut butter cups which are the inspiration for these goodies.
—ALISA CHRISTENSEN RANCHO SANTA MARGARITA, CA
PREP: 30 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 2 DOZEN
1package yellow cake mix (regular size)
3/4cup creamy peanut butter
3eggs
1 1/4 cups water
1/4cup canola oil
FROSTING
2 2/3 cups semisweet chocolate chips
1/2cup heavy whipping cream
1/2cup butter, softened
1cup confectioners’ sugar
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. Fill paper-lined muffin cups two-thirds full.
2. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the 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.
NOTE Reduced-fat peanut butter is not recommended for this recipe.