I’ve made these once before but they came out so much better this time, not sure why. This recipe is from Wendy Paul’s “101 Gourmet Cupcakes in 10 Minutes” which I’ve already professed my love for on this blog. (I’m thinking about getting a copy or two of it and giving it away on the blog; I’ll get to that eventually.) My Sunday School class was coming over for a barbeque today and so these treats were for them. They smelled so good while baking!
1 box chocolate cake mix, 1/2 cup reserved (I used Devil’s Food)
1 cup milk
2 cups peanut butter chips
1/2 cup quick oats
4 tablespoons butter, softened (I softened it in the microwave until it was on the verge of melting)
Mix together cake mix, eggs and milk. In a separate bowl, combine peanut butter chips, oats, butter and reserved 1/2 cup cake mix with a fork until small crumbles appear (make sure it’s a fairly large bowl so you have room to mix it all together, I stared with a medium size one and had to go to a larger one). Scoop batter in paper liners, filling 2/3 full. Top with a spoonful of peanut butter crumbles, dividing evenly among all cupcakes.
Bake at 350 for 18 – 20 minutes. Cake will be uneven on top. Sprinkle with powdered sugar, if desired. Serve with a garnish of ice cream on top of these warm cupcakes, drizzled with chocolate syrup.
(Just a note, I got about 18 cupcakes from this recipe.)