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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

Fresh Boiled Icing

Fresh Boiled Icing

To keep boiled icing from hardening, add a small amount (1 teaspoon) of white vinegar to the water while it is cooking.


preping a bundt pan

preping a bundt pan

i found that if you mix 1tablespoon melted butter with 1 tablespoon flour and use a basting brush to prep the pan, your cake will release without leaving anthing in the pan!!!





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