Ingredients
1 package chocolate cake mix (regular size)1-1/4 cups water1/2 cup peanut butter1/3 cup canola oil3 eggs24 miniature peanut butter cupsFROSTING:6 ounces semisweet chocolate, chopped2/3 cup heavy whipping cream1/3 cup peanut butterAdditional miniature peanut butter cups, chopped
Preparation
In 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 in 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.
