Name: Easy Chocolate Chip Peanut Butter Cupcakes
Prep time: 30 s
Cook time: 20 s
Total time: 50 s
Yield: 24
Ingredients: 1 package (18.25 ounces) yellow cake mix; 1 1/4 cups water; 1/4 cup vegetable oil; 3 large eggs; 1 cup creamy peanut butterdivided; 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels; 1 container (16 ounces) prepared chocolate frosting; 1/4 cup additional creamy peanut butter for drizzlewarmed* (optional)

Ingredients

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1 package (18.25 ounces) yellow cake mix
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1 1/4 cups water
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1/4 cup vegetable oil
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3 large eggs
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1 cup creamy peanut butter, divided
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2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
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1 container (16 ounces) prepared chocolate frosting
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1/4 cup additional creamy peanut butter for drizzle, warmed* (optional)

Key Ingredients

A package of semi-sweet mini morsels with a red label and three chocolate chip cookies.

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

(10 oz.)

Make It

Step 1

Preheat oven to 350° F. Paperline 24 muffin cups.

Step 2

Prepare cake mix batter according to directions using water, oil and eggs. Stir in 1/2 cup peanut butter. Stir in 1 1/4 cups morsels. Fill each cup 2/3 full.

Step 3

Bake for 20 to 25 minutes or until wooden pick inserted comes out clean. Transfer to wire rack. Cool completely.

Step 4

Combine frosting, 1/2 cup morsels and remaining 1/2 cup peanut butter in medium bowl. Spread cupcakes generously with frosting, drizzle with warmed peanut butter and top with remaining 1/4 cup morsels.

Note:

* To warm peanut butter, place peanut butter in small, plastic food storage bag; seal. Squeeze bag gently to warm peanut butter. Cut small hole from corner of bag and squeeze to drizzle.