This recipe was featured in my Springtime Cupcake swap event, which you can read about HERE.
Prep Time: 15 Minutes Cook
Time: 22 Minutes
Ready In: 37 Minutes
Yields: 24 servings
2 cups all-purpose whole grain flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 cup and 1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
1 package chocolate pudding mix
1/4 cup and 1 teaspoon butter, softened
2-1/4 cups white sugar
1 teaspoon vanilla extract
1-1/2 cups milk
24 peanut butter cups
1. Preheat oven to 350 degrees F. Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa, pudding mix, and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full. Add peanut butter cups on top.
3. Bake for 20 to 22 minutes in the preheated oven, or until a toothpick inserted into the cupcakes comes out clean. Serve when cooled.
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