Peanut Butter Cup Cupcakes

OK. As promised the Peanut Butter Cup Cupcake recipe as I mentioned in my previous post.

I found this recipe on Bakerella's site and just couldn't resist trying it out for my son's 10th birthday…he loves chocolate and peanut butter.

They. Were. Amazing.

Must be served with a tall cold glass of milk!

In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minute. Fold in 2 cups of the chopped peanut butter cups.

Scoop batter into 24 lined cupcake tins and bake at 350 degrees for about 30 minutes; cool completely.

Microwave cream just to a boil. Add chocolate and peanut butter. Let sit for about 5 minutes to soften and melt. Whisk until smooth.

Unwrap and chop the second bag of peanut butter cups; set aside. Now, take the cooled cupcakes and dip the top of each one into the melted chocolate mixture. Top each cupcake with a generous portion of chopped peanut butter cups.

Look at that! YUM!

Perfect for that special occasion!

Peanut Butter Cup Cupcakes

1 devil’s food cake mix (I used Betty Crocker Triple Chocolate)
3 eggs
1 cup buttermilk
½ cup vegetable oil

1 teaspoon vanilla
2 cups chopped peanut butter cups (plus more for garnishing – I used 2 bags)
8 oz. dark chocolate, chopped
1 cup heavy cream
½ cup peanut butter

Preheat oven to 350 degrees.

Line 2 cupcake pans (24 ct total) with cupcake liners.

In a large bowl, beat cake mix, eggs, buttermilk, vanilla and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minute. Fold in 2 cups of the chopped peanut butter cups.

Scoop batter into 24 lined cupcake tins and bake at 350 degrees for about 30 minutes; cool completely.

Microwave cream just to a boil. Add chocolate and peanut butter. Let sit for about 5 minutes to soften and melt. Whisk until smooth.

Add sprinkles, if desired.

Yields: 20-24