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Muddy Buddies Cupcakes

These chocolate peanut butter cupcakes feature a rich chocolate cupcake base, the best smooth peanut butter frosting, and are optionally garnished with muddy buddies to complete the chocolate and peanut butter combination!
Course Dessert
Cuisine American
Keyword chocolate peanut butter cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 cupcakes
Calories 250kcal
Author Chelsea Lords

Ingredients

Cupcakes:

  • 1 package (15.25 ounces) Super Moist Chocolate Fudge Cake Mix
  • 1 package (3.9 ounces) chocolate fudge pudding mix, dry, do not prepare
  • 3 large eggs, at room temperature
  • 3/4 cup vegetable oil
  • 3/4 cup full fat sour cream
  • 2 and 1/2 teaspoons vanilla extract
  • 1/2 cup buttermilk, (or sub scant 1/2 cup milk + 1/2 tbsp vinegar- mixed together and let sit for 5 minutes)

*Frosting:

  • 1/2 cup creamy peanut butter, not a natural or no-stir version
  • 1/2 cup butter, at room temperature (do not sub margarine; do not melt)
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 2-4 tablespoons milk

Muddy Buddies: Buy a bag of pre-made muddy buddies or make the recipe below:

  • 2 cups Rice Chex cereal
  • 1/4 cup milk chocolate chips
  • 1 and 1/2 tbsp creamy peanut butter
  • 3-4 tsp butter
  • 1/4 tsp vanilla extract
  • 1/3 cup powdered sugar

Instructions

Cupcakes:

  • Preheat the oven to 350 degrees F. Line a muffin tin with liners and set aside.
  • In a large bowl, sift together the cake mix and pudding package.
  • In a separate bowl, combine the eggs, vegetable oil, sour cream, vanilla, and buttermilk.
  • If you don't have buttermilk, combine 1/2 cup of milk with 1/2 tbsp. white vinegar in a separate cup and let sit for 5 minutes and then add to mixture.
  • Mix wet and dry until combined (do not over-stir or beat in too much air)
  • Fill up the liners 3/4ths the way full and bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.
  • Remove and let cool.

Frosting:

  • In a separate bowl, combine the peanut butter with room temperature butter and beat together in a stand mixer or with hand beaters until smooth and creamy. Add in the vanilla and powdered sugar. Beat together and slowly add in the milk until the frosting consistency is reached.

Muddy Buddies:

  • In a microwave-safe bowl, combine the chocolate chips, peanut butter, butter and vanilla. Microwave for 30 seconds and stir until melted. Return to microwave for 15 seconds if needed. The mixture will be thick. Coat the chex cereal in the chocolate mixture until covered. (I used my hands to get the cereal covered in the chocolate)
  • Pour the coated cereal into a large resealable plastic bag.
  • Add powdered sugar. Seal bag and shake until well coated.

Putting it together

  • Once the cupcakes have completely cooled, pipe (or spread) the frosting onto the cupcakes.
  • Sprinkle on powdered sugar and garnish with several muddy buddies.
  • Store in an airtight container.

Notes

*The frosting recipe will cover 24 cupcakes, but if you want a lot of frosting on each cupcake (like seen in the pictures), you will need to double the frosting recipe.

Nutrition

Calories: 250kcal