I love peanut butter in sandwiches and desserts. I love the creamy and nutty taste that lingers in my mouth. So this recipe really caught my eye. I decided to use a pre-made chocolate cake mix to save time, but if you have a moist chocolate cake recipe feel free to use that. White or dark chocolate peanut butter cups also make great toppings for this sumptuous dessert.
1 517g box chocolate cake mix
18 pieces of peanut butter chocolate cups
For the peanut butter icing:
1/2 cup butter
1 cup creamy peanut butter
2 cups of confectioner’s sugar
1 1/2 tablespoons of milk
Preheat the oven at 325F and then line an 18 piece muffin pan with paper cups.
Next, prepare the cake mix according to package instructions. Once you are done, fill each muffin cup with cake batter until it is three fourths full. Bake it for 18-20 minutes or until the cake mix is cooked. Insert a toothpick and make sure it comes out clean. After, remove the cupcakes from the pan and then let them cool.
While waiting for the cupcakes to cool, prepare the icing by combining the butter and peanut butter in a large bowl. Beat it with a wooden spoon until it becomes creamy and well combined. Gradually add the sugar. When it thickens, add the milk a teaspoon at a time. Continue beating it until the icing becomes thick and fluffy.
Place the icing in a piping bag fitted with a big star tip. Frost the cupcakes with the icing and then top it with the peanut butter cups. Serve chilled.
Photo Courtesy Of: AngryJulieMonday