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!
1 package(3.9 ounces)chocolate fudge pudding mix,dry, do not prepare
3large eggs,at room temperature
3/4cupfull fat sour cream
2 and 1/2teaspoonsvanilla extract
1/2cupbuttermilk,(or sub scant 1/2 cup milk + 1/2 tbsp vinegar- mixed together and let sit for 5 minutes)
1/2cupcreamy peanut butter,not a natural or no-stir version
1/2cupbutter,at room temperature (do not sub margarine; do not melt)
Muddy Buddies: Buy a bag of pre-made muddy buddies or make the recipe below:
2cupsRice Chex cereal
1/4cupmilk chocolate chips
1 and 1/2tbspcreamy peanut butter
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.
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.
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.
*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.