Peanut-Butter Creme Cupcakes
- 1 pkg. chocolate cake mix
- 1-3/4 qt. water, divided
- BAKER'S Bittersweet Chocolate, melted
- 3 cups unsalted butter, melted
- 1-1/2 qt. NUTTER BUTTER Creme Variegate, divided
- 3-1/2 cups whipping cream
- - PHILADELPHIA Original Cream Cheese, softened
- 1/4 cup powdered sugar
- Spray 40 (4-inch) muffin cups with cooking spray (or spray 20 muffin cups for trial recipe).
- Place cake mix and 3-1/2 cups water (or 1-3/4 cups water for trial recipe) in 12-qt.
- bowl of mixer fitted with paddle attachment (or in 6-qt.
- bowl for trial recipe).
- Beat on high speed 2 min., scraping bowl occasionally.
- Add remaining 3-1/2 cups water (or 1-3/4 cups water for trial recipe).
- Beat on low speed 2 min.
- Use #8 scoop to portion batter into prepared muffin cups.
- Bake in 300 degrees F-convection oven 20 to 25 min.
- or until toothpick inserted in centers comes out clean.
- Cool in pans on wire racks 15 min.
- Meanwhile, mix melted chocolate and butter in large bowl until well blended.
- Stir in 5-1/3 cups of the Variegate (or 2-2/3 cups for trial recipe).
- Bring whipping cream just to simmer in saucepan.
- Gradually add to chocolate mixture, beating with whisk until well blended.
- Refrigerate 40 min.
- or until mixture is thick enough to pipe, stirring occasionally.
- Meanwhile, beat cream cheese, remaining 2/3 cup Variegate (or 1/3 cup for trial recipe) and sugar in large bowl with mixer until well blended; spoon into pastry bag fitted with round #3 tip.
- Pipe about 1 Tbsp.
- cream cheese mixture into each warm cupcake.
- Spoon chilled chocolate mixture into another pastry bag fitted with fluted #6 tip; pipe about 1/3 cup onto each cupcake.
- Keep refrigerated.
chocolate cake mix, water, s bittersweet chocolate, unsalted butter, butter creme variegate, whipping cream, cream cheese, powdered sugar
Taken from www.kraftrecipes.com/recipes/peanut-butter-creme-cupcakes-110151.aspx (may not work)