Chocolate Peanut Butter Cupcakes – Delicious With or Without Frosting

Nashville, TN – There may be no better loved flavor combination than peanut butter and chocolate. Whether its cake, candy, cookies or pie, you know if it has chocolate and peanut butter, it will be a hit. And this cupcake recipe will be a hit with you because it is so simple to make using a convenient muffin mix.

“With the addition of a little sugar and sour cream, a chocolate chocolate chip muffin mix can be turned into a moist delectable cupcake in minutes,” says the Martha White® baking expert Linda Carman. “And this recipe has a fun little twist – a peanut butter cup in the center of each cupcake.”

With or without the creamy peanut butter frosting these cupcakes are sure to become a favorite for birthday parties or everyday treats.

Chocolate Peanut Butter Cupcakes

Cupcakes
2 (7.4 oz.) pkg. Martha White®
Chocolate Chocolate Chip Muffin Mix
2 tablespoons sugar
1 cup (8 oz.) sour cream
1/2 cup milk
12 miniature peanut butter cups, unwrapped

Frosting
3/4 cup creamy peanut butter
1/4 cup butter or margarine, softened
1 1/2 cups confectioners’ sugar
1 teaspoon vanilla
2 to 3 tablespoons milk

Directions

1. Heat oven to 350° F. Line 12 muffin cups with paper baking cups. In large bowl, combine all cupcake ingredients, except peanut butter cups. Stir just until blended. Fill muffin cups about 3/4 full. Press peanut butter cup into center until even with batter.
2. Bake at 350° F. for 20 to 25 minutes or until edge of cupcake springs back when lightly touched.
3. Cool in pan 10 minutes; place on wire rack; cool completely. Cream together peanut butter and butter. Beat in sugar, vanilla and milk to spreading consistency. Spread over cool cupcakes.

12 cupcakes

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