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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

substitute whipped cream cheese

substitute whipped cream cheese

substitute one large container of "whipped" cream cheese for one standard block cream cheese. it's easier to mix and very light!


Perfect frosting

Perfect frosting

Cool cake in fridge, Use room temperature whipped frosting, mix it in the frosting container before applying to cake, Spread icing on cake, dont worry if any cake can see through, Put the cake in the fridge for 30mins til icing is hard, then take back out, and use the rest of the room temperature icing on the cake, and it will be thicker, and cover easier. Decorate, and fridge again.





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