Happy Birthday Lauren!
You old lady, you.
Here have a cupcake.
Have two. Just not three. People will probably judge you if you had three cupcakes in one sitting. Not me, I would be cheering you on.
Although we are not big fans of the semi-homemade cuisine, we do appreciate a good batch of semi-homemade cupcakes from a box. Especially when they are doctored up like these ones.
Make cake mix. Add peanut butter to the center. Pleasantly floating on top.
Add melted (but not molten hot) chocolate on top of the peanut butter.
Bake. Remove. Allow to cool.
MMM. Try very hard NOT to eat them right now. But, they look so good….
Good job, you waited long enough to frost them.
Now, reward yourself by digging in!
While you are stuffing your face, don’t forget to throw a little garnish on top of the other cupcakes. They will look so fancy schmancy and people will think you dropped a G on cupcakes from Sprinkles.
Peanut Butter Filled Chocolate Cupcakes
makes 18-20 cupcakes
1/2 cup chunky peanut butter, divided
1 box chocolate cake mix (follow directions on box).
3/4 cup melted chocolate chips
1 jar of vanilla frosting, use as needed.
Whole raw peanuts, for garnish
Semi-sweet chocolate chips, for garnish
Mix the cake mix, according to the directions on the box. Line the cupcake tin with pretty papers. Pour the cake mix into each one, until 2/3 full. Add a heaping teaspoon of peanut butter to the center of each cupcake. Melt chocolate chips and add a spoonful to the center of each cupcake, on top of the peanut butter. Bake at 350 degrees F for 20-24 minutes, or according to the box. Remove when done (check with a toothpick) and let cool. Spread vanilla frosting over the top, using the whole peanuts or chocolate chips for garnish.