Recipes Made with Cake Mixes
Nutter Butter-Chocolate Cupcakes
Yield: 24 servings
Ingredients
Cupcakes
- 1 (18.25 ounce) box devil's food cake mix*, prepared as directed on box
- 1 package regular size Nutter Butter cookies
- 1 package mini Nutter Butter cookies
- 1 can chocolate frosting
Peanut Butter Frosting
- 1 cup creamy peanut butter
- 8 tablespoons butter (room temperature)
- 2 cups confectioners' sugar
- 1-2 tablespoons milk (to thin frosting just a bit)
- 2 teaspoons pure vanilla extract
Instructions
- Cut 12 Nutter Butter cookies in half. Line cupcake pans with cupcake papers and place half a cookie in the bottom of each.
- Mix cake mix according to directions on the box.
- Chop approximately 12 cookies coarsely and mix them into the cake mix.
- Fill the cupcake liners, and bake for about 15 to 18 minutes.
- Cream together peanut butter and butter.
- Add vanilla extract.
- Slowly add confectioners' sugar.
- Add cream or milk to thin the frosting as desired.
- Frost cupcakes, leaving a well in the center, then place a bit of chocolate frosting and place a mini Nutter Butter on top.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.