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Des: 5* Chocolate Frosted Peanut Butter Cupcakes

Source of Recipe

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Des: 5* Chocolate Frosted Peanut Butter Cupcakes

Adapted from: Simple & Delicious August/September 2011
15 reviews rate this recipe 5 Stars!
Prep: 30 min. Bake: 20 min. + cooling
Yield: 2 dozen

Cupcakes aren’t just for girls! My dad and brothers love peanut butter cups—the inspiration for these goodies. —Alisa Christensen, Rancho Santa Margarita, California *Test Kitchen Approved

Ingredients:
• 1 package yellow cake mix (regular size)
• 3/4 cup creamy peanut butter
• 2 large eggs
• 1/4 cup liquid egg substitute or 2 egg whites
• 1-1/4 cups water
• 1/4 cup canola oil
•
• FROSTING:
• 1-2/3 cups semisweet chocolate chips
• 1/2 cup heavy whipping cream
• 1/2 cup stick margarine or butter, softened (Imperial or Blue Bonnet)
• 1 cup confectioners' sugar

Directions:
1. In a large bowl, combine the cake mix, peanut butter, eggs, egg substitute, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. Place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature. Add margarine and confectioners' sugar; beat until smooth. Frost cupcakes..


Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

1 cupcake equals 274 calories, 17.7 g fat (6 g saturated fat), 24 mg cholesterol, 217 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.