Chocolate Chocolate Peanut Butter Cupcakes
Need an uber-decadent recipe for your holiday table? These rich and delicious peanut butter double chocolate cupcakes are heavenly.
- Martha White Chocolate Chocolate Chip Muffin Mix: 2 packages
- sugar: 2 tablespoons
- sour cream: 1 cup
- milk: ½ cup
- miniature peanut butter cups, unwrapped: 12
- Creamy Peanut Butter: ¾ cup
- butter, softened: ¼ cup
- powdered sugar: 1½ cups
- vanilla: 1 teaspoon
- tablespoons milk: 2 - 3
Step 1: Heat oven to 350º F. Line 12 muffin cups with paper baking cups. In large bowl, combine all cupcake ingredients, except peanut butter cups. Stir just until blended. Fill muffin cups about 3/4 full. Press peanut butter cup into center of each until even with batter.
Step 2: Bake at 350º F. for 20 to 25 minutes or until edge of cupcake springs back when lightly touched.
Step 3: Cool in pan 10 minutes; remove to wire rack; cool completely. Cream together peanut butter and butter. Beat in sugar, vanilla and milk to spreading consistency. Spread over cool cupcakes.
*This post was sponsored by Martha White.