Chocolate Peanut Butter Cupcakes
1 cup butter, softened, divided
1 cup milk
1 cup, divided
Whipped Creamy Peanut Butter
1/3 cup water
HEAT oven to 350°F. Line 24 muffin cups with paper baking cups. Prepare cake mix according to package instructions using 1/2 cup butter, milk and eggs and adding 1/2 cup peanut butter when beating the batter. Divide into prepared muffin cups.
BAKE 18 to 22 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes. Remove from pans to wire rack to cool completely.
For optional filling: REMOVE cupcakes from paper baking cups. Cut each cupcake horizontally into 2 layers using serrated knife. Spread bottom halves with whipped peanut butter. Top with top halves of cupcakes.
PREPARE frosting mix according to package instructions using 1/2 cup butter and water. Beat in remaining 1/2 cup peanut butter until smooth and creamy. If frosting thickens while standing, beat in 1 to 2 tablespoons additional water. Pipe or spread frosting on top of cupcakes.
Serving Size (1 of 24 cupcakes), Calories 390 (Calories from Fat 220), Total Fat 24g (Saturated Fat 8g, Trans Fat g), Cholesterol 45mg, Sodium 320mg, Total Carbohydrate 39g (Dietary Fiber 3g, Sugars 26g), Protein 8g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.