Peanut Butter Crunch Cupcake Recipe Card

Ingredients:
Cupcakes:
1 box of Betty Crocker Devils Food Cake Mix

1/3 C oil

3 eggs

1  1/4 C water

24 cupcake liners



Frosting:

• 1 C creamy peanut butter
  5 Tbs butter (at room temperature)
  1 C powdered sugar
  1 tsp vanilla
  1/4 tsp salt
  1/3 C heavy whipping cream
  1/4 C of chopped nuts
  1/4 C of mini chocolate chips1 ziplock baggie (sandwich size)

Cupcake Directions:
1. Preheat oven to 350 degrees F.
2. Combine powered cake mix with oil, eggs, and water.
3. Mix with mixer.
4. Fill cupcake liners 2/3 way full.
5. Bake 18 minutes.

Frosting Directions:

1. 1. Combine peanut butter and butter with a mixer.
   2. Gradually add in powder sugar.
   3.  Add salt and vanilla to mix.
   4.  Add the whipping cream, mix completely.
   5. After cupcake is cool:  fill ziplock bag with frosting, cut off corner tip. Use this to pipe the frosting onto your cupcake.
   6. Top frosting with nuts and mini chocolate chips. 

MMMMM Enjoy every last bite!