Ingredients
1 package yellow cake mix (regular size)3/4 cup creamy peanut butter3 large eggs1-1/4 cups water1/4 cup canola oilFROSTING:1-2/3 cups semisweet chocolate chips1/2 cup heavy whipping cream1/2 cup butter, softened1 cup confectioners’ sugar
Preparation
In a large bowl, combine the cake mix, peanut butter, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature. Add butter and confectioners’ sugar; beat until smooth. Frost cupcakes.
