Chocolate Peanut Butter Cupcakes

Here are the cupcakes I made for my girl's weekend getaway at the winery.

You can't go wrong with peanut butter and chocolate when most women are involved, so I knew they would be a hit.  I picked up the Reese Cup hearts in the Valentine's section at Target a couple weeks ago and thought I would use them for the toppers since I love my girlfriends with all my heart!!

Make these cupcakes for someone you love :)

Chocolate Peanut Butter Cupcakes

Cake:

1 Box Devil's Food Cake Mix

1 tsp. cinnamon

3/4 cup buttermilk

1/2 cup canola oil

3 eggs

1 tsp. pure vanilla extract

1 cup sour cream

Peanut Butter Ganache:

1/3 cup peanut butter

2/3 cup milk chocolate chips

Peanut Butter Frosting:

1/4 cup butter, room temperature

8 oz. cream cheese, room temperature

1/3 cup peanut butter

4 - 5 cups powdered sugar

1 tsp. pure vanilla extract

Preheat oven to 350 degrees and line pans with 24 cupcake liners.

Whisk cake mix and cinnamon together in a medium bowl.

In a large bowl, combine buttermilk, oil, eggs, vanilla and sour cream.

Combine the dry and wet ingredients and mix until well blended.

Fill liners 3/4 full and bake for 18-20 minutes or until toothpick comes out clean.

Place on a rack to cool. 

Ganache:

Melt peanut butter and chocolate chips in a small saucepan on low heat.

Once cupcakes have cooled dip the tops into the ganache and let it set before frosting.

I placed mine in the fridge for about 5 minutes to have it set faster.

Frosting:

Beat butter, cream cheese and peanut butter for 4 minutes.  Scrape bowl as needed.

Add powdered sugar and vanilla extract and beat for another minute or two.

If your frosting is too thin, add more powdered sugar.

Pipe frosting onto cooled cupcakes and top with sprinkles and peanut butter chocolate hearts.

Yield 24 cupcakes.

Recipe from Your Cup of Cake

Liners are Reynolds Staybrite Baking Cups.

Linking To:

Sugar & Spice and Everything Nice at 733

The 36th Avenue

Fireflies and Jellybeans

Time Out For Women