Buckeye Cupcakes (with a twist)

  
This is basically a box cake mix…with a little twist to it.  I saw something similar in a bundt cake and decided to alter it a bit and make cupcakes. I find cupcakes so much easier to deal with; easy to give away, easy to serve, easy to sneak behind your children’s back. 

Here is what you need:

Devils Food Cake Mix: make the recipe according to the box, however replace the water with a cup of black coffee that is room temp.

After you add the eggs and oil,add a cup of Sour Cream.

Then add half a bag of nestle chocolate chips

Filling: 1 cup of peanut butter, 1/2 cup of powdered sugar, and half a stick of cream cheese.  Mix those ingredients with a mixer and set aside. 

Line a cupcake pan with wrappers and spray the pan (makes like easier)

Fill cupcake cups about 1/3 of the way and then add the peanut butter filling. Then add additional cupcake batter to the top.

  
Bake at 350 degrees for about 20 minutes (test with a tooth pick).

  
Let them cool and then pop them out.

I enhanced them by melting peanut butter and chocolate chips and using a squirt bottle to drizzle on top.

  
The cake is super moist and the filling is very smooth.  The cake is not overly sweet so it won’t over power the peanut butter filling.  The coffee is not noticeable, however everyone that tried them knew there was something unique about the taste, but could not place it.

Very easy to make! A total fan favorite!  Would have been easier if I took out my hand mixer for the filling, so I did not need to clean the mixer bowl to make the cake.  However if that is my only struggle I can deal! 

I froze a few so I could take them out next time a had a crowd.

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