Peanut Butter Cupcakes with Chocolate Frosting

Peanut Butter Cupcakes with Chocolate Frosting

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

Prep Time

40

Minutes

Total Time

1:35

Hr:Mins

Makes

24

cupcakes

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
  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.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 250
    • (Calories from Fat 110),
  • Total Fat 13g
    • (Saturated Fat 3g,
    • Trans Fat 1g),
  • Cholesterol 25mg;
  • Sodium 240mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 1g,
    • Sugars 18g),
  • Protein 4g;
Percent Daily Value*:
    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:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.