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Peanut Butter Cupcakes with Chocolate Frosting

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Level: Easy

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24
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Description

A peanut butter cupcake with a mini peanut butter cup baked in the middle and frosted with a delicious chocolate frosting!

Ingredients

  • FOR THE CUPCAKES:
  • 1 box Duncan Hines Yellow Or White Cake Mix, 18 Ounce Box
  • 1 cup Greek Yogurt
  • 3 whole Large Eggs
  • ¼ cups Grapeseed Oil
  • ¾ cups Creamy Peanut Butter
  • 1 teaspoon Vanilla Extract
  • 24  Unwrapped Mini Peanut Butter Cups
  • FOR THE FROSTING:
  • 3 Tablespoons Dutch Process Cocoa Powder
  • 3 Tablespoons Boiling Water
  • ¾ cups Unsalted Butter
  • ¼ teaspoons Salt
  • ¼ cups Powdered Sugar
  • 1-⅔ cup Chopped Semisweet Chocolate, Melted And Cooled

Preparation

Preheat oven to 350F and line 24 muffin cups.

Combine all of the cupcake ingredients in the bowl of a stand mixer or a large bowl. Mix with a hand mixer or your stand mixer on low speed for about 30 seconds until combined then increase the speed to medium-high and beat for 3 minutes.

Divide half of the batter into the muffin tins and plop a peanut butter cup into each one. Add the remaining batter on top of each.

Bake for 18-22 minutes or until the tops are lightly golden brown. Remove from the oven and allow to cool before frosting.

For the frosting:

Combine cocoa and boiling water in a small heatproof bowl. Set aside to bloom for a few minutes.

Beat together butter, salt and sugar until very fluffy, about 5 minutes. Scrape down sides of bowl and add the melted chocolate. Combine on low speed. Add cocoa mixture and mix until combined.

If frosting is too runny to pipe through a bag, refrigerate it for about 15 minutes first. Then add the frosting into a piping bag (or a Ziplock bag with the corner cut off) and pipe on top of the cooled cupcakes.

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