Chocolate Peanut Butter Cup Cupcakes

I HAD to make these so I could post the recipe for our family in Idaho. After going to a cooking class together we all wanted to make these cupcakes that she kept talking about. The author of 101 Gourmet Cupcakes in 10 minutes or less taught the class. Inside of each cupcake is a peanut butter cup. (Just make sure that if you buy enough peanut butter cups to make these twice, hide them from your 17 yr. old son)

1 box chocolate cake mix

3 eggs

1 cup milk

1 bag chocolate peanut butter cups (the big ones!!)

Mix together cake mix, eggs, and milk. Pour 2 tablespoons batter into paper liners and place a peanut butter cup on top. Fill paper liners 3/4 full.

Bake at 350 degrees for 15-18 minutes or until the cake springs back when lightly touched. Remove from oven and allow to cool on a wire rack. When completely cooled, frost.

In the book she suggests chocolate frosting or peanut butter frosting. I let my son choose and he wanted peanut butter frosting. You will not be sorry. It goes perfectly with this cupcake.

Peanut Butter Frosting

1 cup peanut butter (chunky or smooth)

1/2 cup butter, room temperature

2 cups powdered sugar

3-4 Tablespoons milk or cream

1 tsp. vanilla

Combine peanut butter and butter in a large bowl, mixing together until light and fluffy. Stop mixer before adding sugar.

Add sugar, 3 tablespoons milk or cream, and vanilla. Start slow and mix together, gradually increasing the speed. Mix until smooth and creamy. Add 1 tablespoon milk or cream if frosting is too thick.