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Cupcakes

Nutter Butter Peanut Butter cupcakes

Danielle Borger Recipe shared by:
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I got this recipe from an email...It can also be made as a cake 9x13. I just omitted the cookies on the bottom and cooked it for 30 to 35 min..

  • Hands-On Time: 20 Minutes
  • Total Time: 1 Hour 30 Minutes
  • Servings: 24 cup cakes or 9x13
  • Rating:

Ingredients

  • 1 box Duncan Hines devils food cake mix..mix as directed
  • 1 pkg regular sized nutterbutter cookies
  • 1 pkg mini nutterbutter cookies
  • 1 can( s) chocolate frosting
  • PEANUT BUTTER FROSTING
  • 1 c creamy peanut butter
  • 8 Tbsp butter room temperature
  • 2 c powdered sugar
  • 3-4 Tbsp heavy cream..you can use milk also..until frosting is thinned a little
  • 2 tsp pure vanilla

Baking Instructions

  1. 1 Take 12 NutterButter cookies and cut them in half.Line cupcake tins with cupcake papers and drop a half a cookie in the bottom of each.
  2. 2 Mix cake mix according to directions on the box.
  3. 3 Chop approx 12 cookies coarsely and mix them in the cake mix.
  4. 4 Fill the cupcake tins and bake aprrox 15-18 min.
  5. 5 Prepare Frosting
  6. Cream togather peanut butter and butter. Add vanilla. Slowly add powdered sugar. Add cream or milk to thin the frosting as desirsed.
  7. 6 Frost cupcake ..leave a well in the center the place a dab of chocolate frosting and place a mini NutterButter on top.

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Tips

Hidden Egg Cupcakes

Hidden Egg Cupcakes

1. Mix the Spring Velvet yellow and pink cake separately according to the box instructions. 2. Fill cupcake liners halfway with one color of the cake mix (we used pink). 3. Fill a piping bag with the other color and insert tip into the half-filled cupcake liner. 4. Keeping the tip in the center of the cupcake, gently squeeze the piping bag until the cupcake liner is 2/3 full. 5. Bake according to box directions. 6. Cool. Cut in half and enjoy!


greasing the pan and biscuts/rolls

greasing the pan and biscuts/rolls

grease the pan with butter flavored spray gives the biscuts rolls whatever a butter taste





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