Desserts (Chocolate Frosted Peanut Butter Cupcakes)

By chefbobby

Ingredients

• FROSTING:
• 1 package (18-1/4 ounces) yellow cake mix
• 3/4 cup creamy peanut butter
• 3 eggs
• 1-1/4 cups water
• 1/4 cup canola oil
• 1-2/3 cups semisweet chocolate chips
• 1/2 cup heavy whipping cream
• 1/2 cup butter, softened
• 1 cup confectioners' sugar

Details

Servings 2

Preparation

Step 1

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 near 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.

*For A Twist, Top With Cooked, Crumbled Bacon*