Chocolate-Peanut Butter Cupcakes

Peanut butter cups baked right into the batter make for an extra-sweet surprise in our chocolaty delights.

Ingredients

• 40 miniature Reese’s peanut butter cups, unwrapped
• 1 (15.25 oz.) pkg. triple chocolate fudge cake mix
• 3 eggs
• ½ cup oil
• 10 Tbs. butter, at room temp.
• 1 cup creamy peanut butter, at room temp.
• 2 cups confectioners’ sugar
• 2 Tbs. milk
• 1 tsp. vanilla extract
• ½ cup hot fudge topping

Instructions

1. Heat oven to 325°F. Line 20 muffin cups with cupcake liners. Quarter 20 peanut butter cups; reserve.
2. On low speed, beat cake mix, 1¼ cups water, eggs, and oil until blended, 30 sec.; on medium speed, beat 2 min. Divide batter evenly among liners. Top each with 4 reserved peanut butter cup quarters. Bake until a toothpick inserted into the centers comes out clean, 15–20 min. Let cool for 10 min. Transfer from pans to rack; let cool completely.
3. On medium speed, beat butter and peanut butter until fluffy, about 2 min. On low speed, gradually beat in confectioners’ sugar, then milk and vanilla until combined; on medium speed, beat until fluffy, about 2 min. Transfer to a pastry bag fitted with a star tip. Pipe over cupcakes. Top with remaining peanut butter cups. Mix fudge topping with 4 tsp. water. Drizzle over cupcakes.