What is it about the combination of peanut butter and chocolate that gives a person’s taste buds sensory overload?
These NutterButter and Chocolate Overload Cupcakes take the combination of peanut butter and chocolate to new heights. The sweet aroma of these baking in the kitchen will have the entire family begging to lick the bowl and they will try to gobble a few straight from the oven.
These cupcakes are a perfect taste sensation with the combination of devil’s food cake and NutterButter cookies with chocolate and peanut butter frostings.
NutterButter and Chocolate Overload Cupcakes (recipe from Debbie Wright)
Ingredients:
1 box devil’s food cake mix, prepared as directed on box
1 package regular sized NutterButter cookies
1 package mini sized Nutter Butter cookies
1 can chocolate frosting
Peanut Butter Frosting:
1 cup creamy peanut butter (such as Skippy)
8 tablespoons room temperature butter
2 cups powdered sugar
3-4 tablespoons heavy cream or milk
2 teaspoons pure vanilla extract
Directions:
- Preheat oven to 350* F.
- Take 12 regular sized NutterButter cookies and cut them in half. Line cupcake tins with cupcake papers and drop a half a cookie in the bottom of each.
- Mix cake mix according to directions on the box.
- Chop 12 regular sized NutterButter and mix them in the cake mix.
- Fill the cupcake tins (about ¾ full) and bake approximately 15-18 min.
- Prepare peanut butter frosting by creaming together peanut butter and butter. Add vanilla. Slowly add powdered sugar. Add cream or milk to thin the frosting as desired.
- Frost the cupcake leaving a well in the center to place a dab of chocolate frosting. Add a mini NutterButter cookie on top.
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