Peanut Butter Cupcakes

Creamy, fluffy and easy to make for peanut butter lovers!

For cupcakes:

• 1 box classic yellow cake mix
• 1 small box chocolate pudding mix
• 4 eggs, at room temperature
• 3/4 cup cooking oil
• 1/3 cup sour cream
• 1 cup warm water
• 1 cup peanut butter chips, chopped

In a large mixing bowl, combine cake mix, pudding mix, eggs, sour cream and oil together. Whisk with an electric mixer, add water little at a time. Continue to whisk on medium speed about 5 minutes until fluffy. Fold in peanut butter chips.
Preheat oven to 350 degrees F. Line 24 cupcake liners in muffin pans and lightly spray with no-stick cooking oil. Fill each muffin  cup with batter 1/2-3/4 full. ( I use the extra batter to make some mini cupcakes with mini muffin pan).

Bake for 18 minutes. Cool.

 

For peanut butter cream topping:

• 1 package (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar
• 1/2 cup creamy peanut butter
• 1 cup whipped cream
• 4 Tbsp. butter, at room temperature

Whisk all topping ingredients together in a medium mixing bowl with an electric mixer until well blend and cream. Pipe on cooled cupcakes, dust with coco powder and decorate with a drop of jelly/jam.