Peanut Butter Cup Cupcakes

Ohhhhh…. These are sooooo yummy! These are the cupcakes I was making a couple of weeks ago with the precious wee ones I was babysitting. They had so much fun sticking the miniature peanut butter cup surprise inside. OK – they also really enjoyed licking their fingers!

Speaking of surprises…

For the past month I have been frantically working on a festive project with my friend, Karen Ehman. Make sure you pop back and visit on Monday for a special announcement and a giveaway!

OK – back to the cupcakes.

These cupcakes turned out so delicious. If you are a fan of peanut butter and chocolate, these may become your favorite cupcakes. And… extra bonus… they start with a mix! These are so easy to make, and fun for even the littlest of hands.

Peanut Butter Cup Cupcakes

Ingredients:

• 1 1/4 cups water
• 3 eggs
• 1/2 cup creamy peanut butter
• 1/3 cup vegetable oil
• 1/2 teaspoon vanilla
• 18 1/4 ounce box chocolate fudge cake mix
• 1/2 cup mini chocolate chips
• 18-24 miniature peanut butter cups (plus extra for garnish if desired)
• 6 ounces dark chocolate chips (can use semisweet if you prefer)
• 2/3 cup heavy cream
• 1/2 cup creamy peanut butter

Preheat oven to 350 degrees. Place cupcake liners in cupcake pan. This batter will make anywhere from 18 – 24 cupcakes depending on how full you fill them. (I made 18 because I like big cupcakes!)

In a large mixing bowl, combine the water, eggs, 1/2 cup peanut butter, oil and vanilla. Add the cake mix and beat with handmixer for 60 seconds until smooth. Add mini chocolate chips and continue to beat for 20 seconds.

Fill each paper-lined cupcake cup halfway with the batter. Unwrap the peanut butter cups and place one in each cupcake cup. Top with the rest of the batter.

Bake for 20 minutes. Cool for 20 minutes and then remove to a wire rack to cool completely.

While cupcakes are cooling, make the frosting.

Put the 6 ounces of chips in a heat-safe bowl. Bring cream to just short of boiling in your microwave (or in a small saucepan on the stove). Pour hot cream over the chips and let sit for five minutes to melt. After five minutes, whisk the chocolate and cream together until smooth. Add the 1/2 cup peanut butter and continue to whisk until smooth and creamy. Let sit for 5-10 minutes.

Take each cooled cupcake and dip the top into the frosting to coat. You will have a smooth, shiny ganache frosting! Garnish with additional unwrapped peanut butter cups, if desired.

Note: These are especially delicious as soon as they are room temperature (like in the photo above where everything is melted). Enjoy one with a big glass of cold milk! And remember to wipe off your mouth!

When they are cooler, the peanut butter will start to set up and the inside surprise will look like this:

Sweetest Blessings,
LeAnn