Chocolate Frosted Peanut Butter Cupcakes

By srumbel

Cupcakes aren’t just for girls! My dad and brothers love peanut butter cups—the inspiration for these goodies. —Alisa Christensen, Rancho Santa Margarita, California
from tasteofhome

Ingredients

• FROSTING:
• 1 package yellow cake mix (regular size)
• 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

Preparation time 30mins
Cooking time 50mins

Preparation

Step 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. 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.

•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. Yield: 2
dozen.

Nutrition Facts: 1 cupcake equals 289 calories, 18 g fat (8 g saturated fat), 43 mg cholesterol, 217 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.