Ingredients Jump to Instructions ↓

  1. 18 1/4 ounce(s) chocolate cake mix 1/3 cup(s) vegetable oil 3 large eggs 1/2 cup(s) (mini) chocolate chips 8 ounce(s) cream cheese , room temperature 2 cup(s) (sifted) confectioners' sugar 1/3 cup(s) (creamy) peanut butter 3 tablespoon(s) buttermilk 1/3 cup(s) (sweetened flaked ) coconut , toasted 1/3 cup(s) (honey-roasted) peanuts , coarsely chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350ºF. Grease 18 muffin cups or line with paper liners. In large bowl with electric mixer, beat the cake mix, 1 1/3 cups water, oil and eggs on medium speed for 2 minutes. Stir in chocolate chips. Fill muffin tins two-thirds full. Bake about 25 to 28 minutes, or until a cake tester comes out clean when inserted into the center of a cupcake. Cool 5 minutes in pans, then transfer cupcakes to wire rack to cool completely. Meanwhile, prepare filling and frosting. In large bowl with electric mixer, beat cream cheese and confectioners’ sugar until fluffy. Add peanut butter and buttermilk; beat well. To fill cupcakes, insert a paring knife into top of each cupcake, making a small hole in the center. Spoon a third of the peanut-butter mixture into a zip-top plastic bag. Snip off a small corner at the bottom. Divide filling among holes in tops of cupcakes. Frost tops with remaining peanut-butter mixture. Garnish tops with toasted coconut and peanuts.


Send feedback