1 box devil’s food cake mix
5 large eggs
1/2 cup peanut oil
1 cup crunchy peanut butter
4 1/2 cups powdered sugar (about 2 1/4 pounds), divided
3 tablespoons plus 1/2 cup or less half and half
1 cup plus 1 tablespoon butter
1 tablespoon vanilla
3/4 cup cocoa powder
2 cups semisweet chocolate chips
1/4 cup heavy cream
24 miniature peanut butter cups
Preheat oven to 350 degrees. Beat together cake mix, 1 cup water, eggs and oil. Using ice cream scoop, divide batter equally into lined cupcake pans. Bake 20 minutes, then remove to rack to cool completely. Mix together peanut butter, 1/2 cup powdered sugar and 3 tablespoons half and half. Poke hole in the center of each cupcake (not all the way through) and fill with about 2 tablespoonfuls peanut butter mixture.
For frosting, mix together 1 cup butter, remaining powdered sugar, vanilla and cocoa powder. Add enough half and half to make a creamy consistency. Frost each cupcake.
For topping, in bowl over double boiler, melt together chocolate chips, 1 tablespoon butter and heavy cream. Mix until smooth and shiny. Drizzle over frosting and top each with peanut butter cup.
Servings: 24. Serving size: 1 cupcake. Per serving: 454 calories, 6.5 g protein, 26.5 g fat, 51.2 g carbohydrates, 2.9 g dietary fiber, 248 mg sodium, 39.2 g sugars, 63 mg cholesterol
Dawn Trammell, Wood County Electric Cooperative