Peanut Butter Cupcakes with Chocolate Frosting
Recipe from Betty Crocker

Make cupcakes that are the peanuttiest! Peanut butter is in the cake and frosting; crunchy peanuts top all.


Peanut Butter Cupcakes with Chocolate Frosting

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Servings: 24 cupcakes
Prep Time: 40 mins
Total Time: 1 hr 35 mins
Related Categories: Chocolate Desserts, Cupcakes
 
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Ingredients
  • 1   box
    Betty Crocker® SuperMoist® yellow cake mix
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  • 1 1/4   cups
    water
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  • 1/4   cup
    vegetable oil
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  • 3  
    eggs
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  • 3/4   cup
    creamy peanut butter
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  • 1   container
    Betty Crocker® Rich & Creamy chocolate frosting
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  • 1/4   cup
    creamy peanut butter
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  • 1/3   cup
    chopped peanuts
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Directions
1.
Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2.
In large bowl, beat cake mix, water, oil, eggs and 3/4 cup peanut butter with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full).
3.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
4.
In medium bowl, stir together frosting and 1/4 cup peanut butter. Frost cupcakes with frosting mixture. Sprinkle with peanuts; press lightly into frosting.

Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Calories 280 (Calories from Fat 140); Total Fat 15g (Saturated Fat 3 1/2g, Trans Fat 2g); Cholesterol 25mg; Sodium 270mg; Total Carbohydrate 30g (Dietary Fiber 0g, Sugars 20g); Protein 5g. Daily Values: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 6%. Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 3 Fat. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet
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