Chocolate + Peanut Butter = Cupcake BLISS

These cupcakes are HEAVENLY! I'm not sure if it is the peanut butter cup in the middle of the cupcake that gets all gooey after it's baked or the ganache frosting topped with more peanut butter cups that I like best. I was given this recipe by my friend Elizabeth (I think she got it from Taste of Home), who shares my mutual love for cupcakes. Try them...you won't be disappointed!

Chocolate Peanut Butter Cupcakes

1 package (18 ounce) chocolate cake mix

1 ¼ cups water

½ cup peanut butter

1/3 cup canola oil

3 eggs

24 miniature peanut butter cups

Frosting:

6 ounces semisweet chocolate, chopped

2/3 cup heavy whipping cream

1/3 cup peanut butter

Additional miniature peanut butter cups, chopped

In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth.

Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 tablespoonful batter.

Bake at 350 degrees for 18-22 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in peanut butter. Cool, stirring occasionally, to room temperature or until it reaches a spreading consistency, about 10 minutes.

Spread over cupcakes; immediately sprinkle with additional peanut butter cups. Let stand until set. Makes about 2 dozen.