Chocolate peanut butter cup cupcakes

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In the U.S. Chocolate Candy Day is December 28th.  It is a good day to think about ringing in the new year.  If you have children in your house a fun way to toast is with cupcakes.  This recipe combines chocolate and peanut butter and is truly something to celebrate!

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Chocolate peanut butter cup cupcakes

• 1 package basic chocolate cookie and brownie mix (it is gluten free)
• ½ cup chocolate syrup
• 1 tsp baking powder
• 2 large eggs
• ½  cup warm water
• ½  cup milk
• 1 tbsp vinegar
• 18 to 24 Reese's peanut butter cups (this will depend on the size of your cupcake tins)

Preheat oven to 350 degrees. Add vinegar to milk.  Line standard muffin tins with paper liners. Sift the mix and baking powder into a large bowl. Add eggs, chocolate syrup and milk.  Beat until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.

Fill each muffin cup 1/2 way with batter.  Remove all wrapping from the peanut butter cup and place it on top of the batter and then fill the muffin cup 2/3 with batter.  Bake for 10 minutes, rotate muffin tins.  Cook another 10 minutes or until tops spring back when touched.  Transfer to a wire rack; let cool completely.  Top with Chocolate Frosting. 

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