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Chocolate Peanut Butter Candy Cupcakes

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Chocolate Peanut Butter Candy Cupcakes
  • Prep Time 25 min
  • Total Time 1 hr 25 min
  • Servings 24
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Turn Betty Crocker® SuperMoist® cake mix into a delicious Halloween dessert with this easy recipe for chocolate peanut butter cupcakes.

Ingredients

1
box Betty Crocker™ SuperMoist™ triple chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1
bag (8 oz) unwrapped Reese's™ peanut butter cups miniatures
2
cups powdered sugar
2
cups creamy peanut butter
3/4
cup butter, softened
1
teaspoon vanilla
2/3
cup whipping cream

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2 In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Reserve 12 of the peanut butter cup candies for garnish. Coarsely chop remaining candies; stir into batter. Divide batter evenly among muffin cups.
  • 3 Bake 18 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • 4 In medium bowl, beat powdered sugar, peanut butter, butter and vanilla with electric mixer on medium speed until smooth. Add whipping cream; beat until frosting is smooth and spreadable. Frost cupcakes. Cut reserved peanut butter cup candies in half; garnish each cupcake with 1 half candy.
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Nutrition Information 
No nutrition information available for this recipe
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