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Ingredients Jump to Instructions ↓

  1. Chocolate Cupcakes:

  2. 1 (18 1/4 ounce) package dark chocolate fudge or chocolate cake mix

  3. 24 miniature chocolate-covered peanut butter cups, coarsely chopped

  4. Peanut Butter Frosting:

  5. 3 1/2 cups powdered sugar

  6. 1 cup peanut butter, any style (Gabby uses natural cream-style)

  7. 2 tablespoons butter, softened

  8. 1 1/2 teaspoons vanilla extract

  9. 1/4 cup plus 3 tablespoons milk (or as needed for desired consistency) Garnish:

  10. 24 miniature chocolate-covered peanut butter cups, coarsely chopped for garnish

Instructions Jump to Ingredients ↑

  1. For Chocolate Cupcakes: Prepare cake mix according to package directions for cupcakes.

  2. Line two muffin pans with 24 cupcake papers. Fill each cup 2/3 full with chocolate cake batter. Top each cupcake with 1 coarsely chopped miniature chocolate-covered peanut butter cup.

  3. Bake according to package directions for cupcakes. Cool cupcakes completely before frosting.

  4. For Peanut Butter Frosting: Beat together powdered sugar, peanut butter, butter, vanilla and enough milk for the proper consistency.

  5. Frost cooled cupcakes and garnish each with 1 coarsely chopped miniature chocolate-covered peanut butter cup.

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