Chocolate Peanut Butter Cupcakes

By JanetLynn198

Ingredients

• FROSTING:
• 1 pkg chocolate cake mix
• 1 1/4 cups water
• 1/2 cup peanut butter
• 1/3 cup canola oil
• 3 eggs
• 24 miniature peanut butter cups
• 6 oz semisweet chocolate, chopped
• 2/3 cup heavy whipping cream
• 1/3 cup peanut butter
• Additional miniature peanut butter cups, chopped

Details

Servings 24
Adapted from TasteOfHome.com

Preparation

Step 1

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 mins 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 tbsp batter.

3. Bake at 350F for 18-22 mins or until a toothpick inserted near the center of the cupcake comes out clean. Cool for 10 mins 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 ganache reaches a spreading consistency, about 10 mins. Spread over cupcakes; immediately sprinkle with additional peanut butter cups. Let stand until set.