Chocolate Peanut Butter Cupcakes
Ingredients
1 box of Devil's Food Cake Mix
5.9 ounce box of instant chocolate pudding
1 cup sour cream
1 cup canola oil
4 eggs
1/2 cup water
2 teaspoons vanilla extract
1 bag of miniature peanut butter cups
1 cup butter, softenend
1 cup peanut butter
4 cups powdered sugar
5 teaspoons milk
Instructions
Preheat oven to 350 F. Combine cake mix, pudding, canola oil, eggs, water and vanilla extract in a large mixing bowl. and beat at medium speed of an electric mixer for 2 minutes. Scoop into paper lined muffin tins, filling each cup about 2/3 full. Unwrap miniature peanut butter cups and push one into each batter portion. The mixture will not cover the miniature cup, and it will make a nice well that fills with icing. Bake for 18 minutes. They may seem a little wobbly, but they will be perfect. Remove to a wire rack and let cool completely. For the frosting, combine the butter and the peanut butter, mixing until creamy. Add the powdered sugar one cup at a time, mixing well after each addition. Add 1 teaspoon of milk after each sugar addition. Ice the cupcakes when cool. For additional garnish, cut a peanut butter cup in half, placing one of the halves cut side down on each cupcake. Makes 24 to 36 servings.