Chocolate Frosted Peanut Butter Cupcakes

• 1 package yellow cake mix (regular size)
• 3/4 cup creamy peanut butter
• 3 large eggs
• 1-1/4 cups water
• 1/4 cup canola oil
• 1-2/3 cups semisweet chocolate chips
• 1/2 cup heavy whipping cream
• 1/2 cup butter, softened
• 1 cup confectioners' sugar

1. In a large bowl, combine the cake mix, peanut butter, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350u0b0 for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. Place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature. Add butter and confectioners' sugar; beat until smooth. Frost cupcakes.

yellow cake, peanut butter, eggs, water, canola oil, chocolate chips, heavy whipping cream, butter, sugar

Taken from www.tasteofhome.com/recipes/chocolate-frosted-peanut-butter-cupcakes/ (may not work)