I love the combo of chocolate and peanut butter. Love it. I can't believe I had never tried that in a cupcake! I made mini versions of them and loved how they turned out. My kids don't like nuts so I just left some plain for them. The crunch of the peanuts was my favorite part though!
PEANUT BUTTER CUPCAKES WITH CHOCOLATE FROSTING
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/4 cup vegetable oil
3/4 cup creamy peanut butter
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. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full).
3. Bake 20 to 25 minutes (10+ min for mini) or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
1 cup butter (no substitutes), softened
4-1/2 cups confectioners' sugar
1-1/4 cups baking cocoa
1/2 teaspoon vanilla extract
1/2 cup milk
1.In a large mixing bowl, cream butter. Gradually beat in confectioners' sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency.
You can be generous with the frosting because it makes a lot!