Peanut Butter Cupcakes Name: brandi thomas Base: shaw afb Recipe: 1 box Betty Crocker® SuperMoist® yellow cake mix 1 1/4 cups water 1/4 cup Clover Valley® vegetable oil 3 eggs 3/4 cup Clover Valley® creamy peanut butter 1 container Betty Crocker® Rich & Creamy chocolate frosting 1/4 cup Clover Valley® creamy peanut butter 1/3 cup chopped peanuts 1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. 2. In large bowl, beat cake mix, water, oil, eggs and 3/4 cup peanut butter with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full). 3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes. 4. In medium bowl, stir together frosting and 1/4 cup peanut butter. Frost cupcakes with frosting mixture. Sprinkle with peanuts; press lightly into frosting. 24 cupcakes