Chocolate-Peanut Butter Cupcakes Recipe

By idocakes

Ingredients

• FROSTING:
• 1 package (18-1/4 ounces) 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 ounces 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

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.
Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 tablespoonful batter.
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 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 minutes.
Spread over cupcakes; immediately sprinkle with additional peanut butter cups. Let stand until set. Yield: 2 dozen.
Editor's Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe.
Nutrition Facts: 1 cupcake equals 269 calories, 17 g fat (6 g saturated fat), 36 mg cholesterol, 220 mg sodium, 27 g carbohydrate, 2 g fiber, 5 g protein.
Chocolate-Peanut Butter Cupcakes published in Taste of Home Cake Mix Creations