Peanut Butter Cupcakes with Chocolate Frosting

Make cupcakes that are the peanuttiest! Peanut butter is in the cake and frosting; crunchy peanuts top all. You can also make your own chocolate buttercream icing and add peanut butter to it instead of using the store bought kind.

• - 1 box Betty Crocker® SuperMoist® yellow cake mix
• - 1 ¼ cups water
• - ¼ cup vegetable oil
• - 3 eggs
• - 3/4 cup creamy peanut butter
• - 1 container Betty Crocker® Rich & Creamy chocolate frosting
• - ¼ cup creamy peanut butter
• - 1/3 cup chopped peanuts

• Heat oven to 350°F (325°F for dark or non-stick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil, eggs and 3/4 cup peanut butter with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full).
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, stir together frosting and 1/4 cup peanut butter. Frost cupcakes with frosting mixture. Sprinkle with peanuts; press lightly into frosting.

From Cake Central, submitted by azuca.