Make cupcakes that are the peanuttiest! Peanut butter is in the cake and frosting; crunchy peanuts top all.
1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2In large bowl, beat cake mix, water, oil, eggs and 3/4 cup peanut butter with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
3Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
4In medium bowl, stir together frosting and 1/4 cup peanut butter. Frost cupcakes with frosting mixture. Sprinkle with peanuts; press lightly into frosting.
- Betty Crocker® Rich & Creamy cream cheese frosting can be substituted for the chocolate frosting.
- Using an ice cream scoop is an easy way to fill muffin cups. Use one that measures out slightly less than 1/4 cup batter.
- If you don’t want to chop peanuts, look for a chopped nuts mix in the baking section of the supermarket. The package size is usually 1/2 cup and contains a mix of nuts including peanuts.
- If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.