I have two delicious, decadent, and incredible peanut butter treats that I could share with you tonight, and it was a tough choice which one to go with! They are both crazy good and totally unhealthy! Just keepin' it real here. But, come on people. I said peanut butter M&M cupcakes...as in a peanut butter cupcake stuffed with whole peanut butter M&Ms that soften on the inside during the baking process, but somehow are still able to keep their crunchy candy coating shell, that are then topped with an insanely creamy and rich chocolate frosting. How can that be healthy?! It cannot. So step off the healthy track for a minute (if you are on it; if not, even better), eat an M&M cupcake, and realize it was totally worth it! I strongly encourage you to eat these babies with a tall glass of milk. Enjoy!
Peanut Butter M&M Cupcakes
1 (18.25 ounce) Yellow or white cupcake mix
1 cup sour cream (light is fine, don't use fat free)
1/4 cup canola oil
3/4 cup creamy peanut butter
1 teaspoon vanilla
1-2 cups peanut butter M&Ms
1/4 cup melted butter (no substitutions)
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1 pound powdered sugar
1/4 cup plus 2 tablespoons evaporated or regular milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake liners and set aside. Combine all cupcake ingredients, except M&Ms into a large bowl. Using an electric mixer on medium low speed, mix for 30 seconds, scraping the bowl frequently. Turn the speed to high and beat for another 3 minutes. Gently fold in the peanut butter M&Ms. Fill each muffin cup about 3/4 full. Bake 18-22 minutes or until tops are golden. Remove from the oven and allow to cool completely. While the cupcakes are cooling, prepare the chocolate frosting by combining all ingredients in a medium bowl and beating them together on medium speed until the frosting is light and fluffy. Top each cupcake with frosting and, if desired, an extra M&M.
Recipe Source: Adapted from Our Best Bites.
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