If you are a regular reader here you've probably already guessed that Kyla came up with these cupcakes! She's our PB & chocolate lovin' girl (she takes after her Dad). She's always coming up with great ideas for PB desserts. Like the PB Whoopie Pies. DELICIOUS!
So plan a time to make these...you will not be disappointed!
(I told you we were on a cupcake craze!!!)
Peanut Butter Cup Cupcake
1/2 cup oil
3/4 cup buttermilk
3/4 cup sour cream
1 teaspoon vanilla
1/2 cup (1 stick) butter, softened
1 package (8 oz.) cream cheese, softened
4-5 cups powdered sugar
1/3 cup cocoa powder
1 tablespoon milk
8-10 PB cups, chopped
extra PB cups for topping
Preheat oven to 350 degrees. Line muffin tins with 24 cupcake liners.
Mix cake mix, eggs, oil, buttermilk, sour cream and vanilla until smooth. Fill liners 3/4 the way full with batter & bake for 15-18 minutes.
Remove to a wire rack to cool.
For the frosting, cream butter and cream cheese until light & fluffy. Add 3 cups of the powdered sugar and the cocoa & mix until combined. Add the milk & as much more of the powdered sugar you need to reach your desired consistency. Put in the chopped PB pieces and mix to combine. (I used my chopper to chop the PB cups & all the pieces stuck together pretty good, so I was a little worried, but when you get them in your mixer it disperses the pieces and works wonderfully!)
Pipe the frosting onto the cupcakes and top with half of a PB cup.
I'm officially drooling right now!