Pam's Peanut Butter Christmas Cupcakes

These taste so amazing.  If eating more than one you will need a glass of milk. My friend, Pam, wanted cupcakes for her Christmas gift. She only said peanut butter so I went to town. We exchanged gifts at Ellwood Thompson Cafe. She got me a lovely owl necklace and flamingo paraphernalia.

The cupcake:
-1 box of yellow cake mix
-1/3 cup smooth peanut butter
-1 1/3 cup water
-1/3 cup vegetable oil
-3 large eggs
-1 tsp vanilla extract
-cupcake liners
-24 to 30 milk chocolate Hershey Kisses

Preheat oven to 350 degrees and line pan with cupcake liners.  In a bowl combine the cake mix, peanut butter, oil, eggs, and vanilla.  Beat on low until blended.  You may need to scape the sides of the bowl down with a spatula and then continue mixing.  Using a 1/4 measuring cup scoop batter into cupcake liners which will fill them about two thirds full.  Unwrap the kisses and gently place one on top of each cupcake. Do not press them into the middle of the batter. As it bakes the kisses will sink into the center of the cupcake.  Bake for about 18-20 minutes or until gold brown on top. If you press the cupcake lightly with your finger, it should spring back.  Let cupcakes cool before adding frosting.

Chocolate Buttercream Frosting:
-8 tablespoons of butter (1 stick), softened
-1/2 cup unsweetened cocoa powder
-3 cups confectioner's sugar, preferably sifted
-3 to 5 tablespoons milk
-1 tsp vanilla extract

Add butter and cocoa powder to a bowl and beat on low until butter is broken up.  Add confectioner's sugar, 3 tablespoons of milk, and vanilla and beat again on low.  If frosting is too stiff then add the last 2 tablespoons of milk and blend.  If you do not sift the confectioner's sugar the frosting may be lumpy.  I have done it without sifting and I just beat the frosting longer to get it smooth.

This frosting will generously frost 24 cupcakes.  The batter made more than 24 cupcakes though.


Peanut Butter Topping:
- 8 Reese's Peanut Butter Cups, frozen

Place in the freezer when you start the frosting.  They are easier to chop if hard.  Store in a bag in the refrigerator until ready to use. Sprinkle on top of the frosting.


If you have left over frosting you can freeze it for up to one month in a plastic container.  Cream cheese frosting freezes well too.