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Christmas Cupcakes

I used Mighty Maple but you can really use ANY Peanut Butter & Co. peanut butter here: The Bee's Knees, Smooth Operator, White Chocolate Wonderful or Dark Chocolate Dreams. Recipe makes about 20-22 cupcakes.
Course: Dessert
Author: Hip Foodie Mom

Ingredients

  • 1 box devil's food cake mix
  • 3 eggs
  • 1/2 cup vegetable oil
  • 3/4 cup sour cream
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup peanut butter
  • vanilla frosting homemade or store bought
  • crushed candy canes
  • Andes peppermint crunch baking chips

Instructions

  • Preheat your oven to 350 degrees and line your muffin pan with cupcake liners.
  • Using a large mixing bowl, combine the devil's food cake cake mix, eggs, oil, sour cream, buttermilk and vanilla extract until smooth. Swirl in the peanut butter and fill the cupcake liners 3/4 of the way full.
  • Bake for about 15 to 20 minutes, or until a tester inserted comes out clean. Allow the cupcakes to cool for at least 20 to 25 minutes before frosting.
  • To frost the cupcakes: I used a Wilton 2D tip. Pipe out the frosting in a circular motion until you have the height you want. Sprinkle on crushed candy cane pieces and the Andes peppermint crunch baking chips. Enjoy!