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Peanut Butter Cupcakes with Chocolate Frosting

Make cupcakes that are the peanuttiest! Peanut butter is in the cake and frosting; crunchy peanuts top all.

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( 65 Ratings)

65 Ratings

5 Stars 54%

4 Stars 18%

3 Stars 14%

2 Stars

1 Stars

Member Reviews ( 23 )

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Prep Time 40 min
Total Time 1 hr 35 min
Servings 24

Ingredients

1: box Betty Crocker® SuperMoist® yellow cake mix

1 1/4: cups water

1/4: cup vegetable oil

3: eggs

3/4: cup creamy peanut butter

1: container Betty Crocker® Rich & Creamy chocolate frosting

1/4: cup creamy peanut butter

1/3: cup chopped peanuts

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Directions

1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2 In large bowl, beat cake mix, water, oil, eggs and 3/4 cup peanut butter with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
3 Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
4 In medium bowl, stir together frosting and 1/4 cup peanut butter. Frost cupcakes with frosting mixture. Sprinkle with peanuts; press lightly into frosting.

EXPERT TIPS

Expert Tips

Betty Crocker® Rich & Creamy cream cheese frosting can be substituted for the chocolate frosting.

Using an ice cream scoop is an easy way to fill muffin cups. Use one that measures out slightly less than 1/4 cup batter.

If you don't want to chop peanuts, look for a chopped nuts mix in the baking section of the supermarket. The package size is usually 1/2 cup and contains a mix of nuts including peanuts.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake

Calories: 250
Calories from Fat: 110),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 3g, 3% Trans Fat 1g 1% ),
Cholesterol: 25mg; 25%;
Sodium: 240mg; 240%;
Total Carbohydrate: 29g; 29%
(Dietary Fiber 1g 1% Sugars 18g 18% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 23 Reviews View All

Posted 12/11/2012 9:14:40 AM REPORT ABUSE momluvstocook said:

Rating:

these are delicious. however i read the recipe wrong, I thought it said 24 mini cupcakes. So i ended up with 72 cupcakes. still delicious.

This reply was: Helpful Inspiring

Posted 4/3/2012 3:49:21 AM REPORT ABUSE kelimneil said:

Rating:

Super easy! Tried this tonight and instead of chocolate frosting I used vanilla and it tasted perfect. Rich, creamy, and moist. Grab the milk, you'll definitely need it!

This reply was: Helpful Inspiring