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Peanut Butter Cupcakes with Chocolate Frosting

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  • Prep 40 min
  • Total 1 hr 35 min
  • Servings 24
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The best part of this recipe is that it makes a whole lot more than just one. Excite your sweet tooth at home with the classic combination of peanut butter and chocolate beautifully coming together in a cupcake that features Betty's yellow cake mix. Your family with thank you ;)
Updated Aug 26, 2020
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Betty Crocker® Rich & Creamy cream cheese frosting can be substituted for the chocolate frosting.
  • tip 2
    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.
  • tip 3
    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.
  • tip 4
    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 Facts are not available for this recipe
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