Double Chip Peanut Butter Cupcakes

• 1 cup crunchy style peanut butter
• 1/2 cup firmly packed brown sugar
• 1 (18.25 to 18.5-ounce) package yellow cake mix
• 1 cup water
• 1/4 cup Land O Lakes Butter, melted
• 3 Land O Lakes All-Natural Eggs
• 1/2 cup mini real semi-sweet chocolate chips
• 1/2 cup butterscotch-flavored chips

1. Heat oven to 350F.
2. Place paper baking cups into muffin pan cups; set aside.
3. Combine peanut butter, brown sugar and cake mix in large bowl.
4. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs.
5. Reserve 1/2 cup peanut butter mixture.
6. Set aside.
7. Add water, butter and eggs to remaining peanut butter mixture.
8. Beat at medium speed, scraping bowl often, until well mixed.
9. Stir in 1/2 cup chocolate chips and 1/4 cup butterscotch chips.
10. Spoon batter into prepared muffin pan cups, filling each half full.
11. Combine reserved 1/2 cup peanut butter mixture and remaining butterscotch chips in medium bowl.
12. Sprinkle about 1 teaspoon mixture over each cupcake.
13. Bake for 23 to 28 minutes or until toothpick inserted in center comes out clean.
14. Cool 10 minutes; remove from pans.

crunchy style peanut butter, brown sugar, yellow cake, water, butter, eggs, semisweet chocolate chips, butterscotchflavored chips

Taken from www.landolakes.com/recipe/2350/double-chip-peanut-butter-cupcakes (may not work)