Ingredients Jump to Instructions ↓

  1. 1 package (18-1/4 ounces) chocolate cake mix

  2. 1-1/4 cups water

  3. 1/2 cup peanut butter

  4. 1/3 cup canola oil

  5. 3 eggs

  6. 24 miniature peanut butter cups FROSTING:

  7. 6 ounces semisweet chocolate, chopped

  8. 2/3 cup heavy whipping cream

  9. 1/3 cup peanut butter Additional miniature peanut butter cups, chopped

Instructions Jump to Ingredients ↑

  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.


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