Try this Chocolate-Peanut Butter Cupcakes recipe, or contribute your own.
Suggest a better descriptionIn a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth.
Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 tablespoonful batter.
Bake at 350° for 18-22 minutes or until a toothpick inserted near the center of the cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in peanut butter. Cool, stirring occasionally, to room temperature or until mixture reaches a spreading consistency, about 10 minutes.
Spread over cupcakes; immediately sprinkle with additional peanut butter cups. Let stand until set.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (21g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 94 | ||
Calories from Fat: 73 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 27.8mg | 9 % | |
Sodium 20mg | 1 % | |
Potassium 50.3mg | 1 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 4.5g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 94
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