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Chocolate Peanut Butter Candy Cupcakes
box Betty Crocker™ SuperMoist™ triple chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
bag (8 oz) unwrapped Reese's™ peanut butter cups miniatures
cups powdered sugar
cups creamy peanut butter
cup butter, softened
cup whipping cream
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Reserve 12 of the peanut butter cup candies for garnish. Coarsely chop remaining candies; stir into batter. Divide batter evenly among muffin cups.
Bake 18 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
In medium bowl, beat powdered sugar, peanut butter, butter and vanilla with electric mixer on medium speed until smooth. Add whipping cream; beat until frosting is smooth and spreadable. Frost cupcakes. Cut reserved peanut butter cup candies in half; garnish each cupcake with 1 half candy.
No nutrition information available for this recipe.
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