From the ALMOND BOARD OF CALIFORNIA These cinnamon spiced almonds scream holidays. Make a batch to keep during the holidays and another batch to give…
From MARTHA WHITE
Makes 12 cupcakes
Chocolate, more chocolate, and peanut butter make a great combination for the decadent treat!
INGREDIENTS
2 (7.4 ounce) packages MARTHA WHITE Chocolate Chocolate Chip Flavored Muffin Mix
2 tablespoons sugar
1 cup (8 ounce) sour cream
1/2 cup milk
12 miniature peanut butter cups, unwrapped frosting
3/4 cup creamy peanut butter
1/4 cup butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla
2 to 3 tablespoons milk
DIRECTIONS
1.Heat oven to 350 degrees. Line 12 muffin cups with paper baking cups. In large bowl, combine all cupcake ingredients, except peanut butter cups. Stir just until blended. Fill muffin cups about 3/4 full. Press peanut butter cup into center of each until even with batter
2.Bake at 350 degrees for 20 to 25 minutes, or until edge of cupcake springs back when lightly touched.
3.Cool in pan 10 minutes; remove to wire rack; cool completely. Cream together peanut butter and butter. Beat in sugar, vanilla, and milk to spreading consistency. Spread over cool cupcakes.
Find this recipe at marthawhite.com
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