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Chocolate Peanut Butter Cups

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These Chocolate Peanut Butter Cups will give chocoholics and peanut butter lovers a reason to say "Wow!" Made with delicious Duncan Hines Swiss Chocolate Cake Mix, they are perfect for birthday parties, school lunch boxes, block parties, or anytime.

  • Hands-On Time: 40 Minutes
  • Total Time: 2 Hours
  • Servings: Makes 30 servings.
  • Difficulty: Super Simple
  • Rating:

Ingredients


Baking Instructions

  1. Preheat oven to 350°F. Place 30 paper baking cups in muffin cups.
  2. Prepare, bake and cool cupcakes according to package directions.
  3. Combine frosting and peanut butter in medium bowl. Stir until smooth. Frost one cupcake. Decorate with peanut butter cup candy, cut-side down. Repeat with remaining cupcakes and candies.

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Tips

Cheesecake - Prevent Cracking

Cheesecake - Prevent Cracking

Gently beat the filling after you add the eggs and stir in the remaining ingredients by hand. Vigorous beating will allow too much air which may cause the cheesecake to puff up, then fall and crack. As a test for doneness, if the cake jiggles, return it to the oven for more baking. Inserting a knife for this purpose may cause the knife hole to grow into a large crack. Also, set a minute timer for the exact cooling time recommended in the recipe.


Clean all your silver at once — without scrubbing or nasty chemicals.

Clean all your silver at once — without scrubbing or nasty chemicals.

1. Line your sink (or pan) with aluminum foil, shiny side up. 2. Pour 1/2 cup baking soda 1/2 cup salt into the sink. 3. Fill sink two-thirds full with almost-boiling water. 4. Submerge silver for about 2 minutes. 5. Rinse with hot water, and then immediately dry with a soft cloth





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