Don’t these look amazing?! I assure you, they are. My friend Torie made these once last year for her smallgroup. I begged her to be in her smallgroup because I wanted a cupcake! Okay, so food motivates me. 🙂 Anyway, being the sweetheart she is, she brought me 4 of them. One for each person in my family, but she didn’t blame me when I wanted them all to myself. heehee!
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1/2 cup water
Preheat oven to 350 degrees.
In a large bowl, mix together the cake and pudding mix, sour cream, oil, beaten eggs and water and pour batter into 2 well greased 8 inch pans or evenly distribute between 12 and 24 cupcakes. One note: this batter is thick so don’t be surprised by that.
Peanut butter frosting:
1/2 cup butter (room temp)
1 1/4 cup creamy peanut butter
1 1/3 cups confectioners’ sugar
1/3 cup cream
Cream Peanut butter and butter together. Add sugar and cream alternating until you have the desired consistency. What I did was slowly added the sugar 1/3 cup at a time with 1 Tbs cream. after I mixed it I tasted it and repeated. It tasted best to me at 1 and 1 1/3 cup sugar. It’s VERY rich. I used ¼ cup of cocoa powder in half the frosting to do the swirl frosting. Depending on consistency, you may need to add a little more cream with the cocoa powder.