Peanut Butter Fudge Cupcakes

Ingredients

• 1 pkg base Pillsbury Plus Dark Chocolate Cake Mix
• 3 base eggs
• 1½ cup base water
• ½ cup base creamy peanut butter
• 2 cup frosting powdered sugar
• 4 tbsp frosting; 3 1/2 to 4 tbsp milk
• 2 tbsp frosting cocoa
• 2 tbsp frosting creamy peanut butter
• ½ tsp frosting vanilla
• frosting chopped peanuts

Method

1. Preheat the oven to 350 degrees. Line 24 to 30 muffin cups with paper liners or generously grease and lightly flour the bottom and sides of the muffin cups.
2. In a large mixer bowl, blend the first four ingredients at low speed until moistened. Beat 2 minutes at highest speed. Fill the muffin cups 2/3 full. Bake at 350 degrees for 15 to 20 minutes or until the top springs back when touched lightly in the center. Cool.
3. Beat the frosting ingredients until smooth. Spread the frosting over the completely cooled cupcakes. Top with chopped peanuts.

Notes

Makes 24 to 30 cupcakes. High altitude (above 3500 feet): bake at 375 degrees.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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