| Prep Time | 30 |
| Cook Time | 15 |
| Servings |
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Ingredients
Cupcake Batter
- 1 Devil’s Food Cake Mix
- 1 15 oz ounce can applesauce
Filling
- 3 oz cream cheese softened
- 1/2 c creamy peanut butter
- 2 Tbsp brown sugar
- 1 Tbsp milk
- 1/8 tsp coarse salt or to taste
Frosting
- 2 c powdered sugar
- 1/3 baking cocoa
- 1/3 c. butter
- 2 Tbsp milk
- 1 tsp. vanilla
Drizzle:
Ingredients
Cupcake Batter
Filling
Frosting
Drizzle:
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Instructions
- Preheat oven to 350*.
- Mix filling ingredients with electric mixer until well blended. Refrigerate while making cupcake batter. If you have time, make filling ahead of time and refrigerate or freeze so filling is easy to work with.
- Mix cake mix and applesauce until well blended. Let batter rest for 10 minutes at room temperature to rise. Fill 20 muffin cups 1/3 full (about 1/8 c per cupcake). Add about 1 Tbsp. of filling to the center of each cup on top of the batter. Cover filling with remaining batter (about 1 Tbsp for each cupcake).
- Bake according to package on cake mix or until top springs back when touched lightly with finger. Remove from pan 5 minutes after coming out of the oven. Cool completely.
- Stir together powdered sugar and baking cocoa in a small mixing bowl. Warm milk, vanilla and butter in a mug or bowl in microwave until butter is melted. Add to sugar/cocoa mixture and stir with wire whisk or mix with beater until smooth. Frost cupcakes.
- Place 3 Tbsp. peanut butter in a small Ziploc bag. Warm in microwave for 15 seconds or until texture is much thinner. Cut corner of bag at the bottom and drizzle peanut butter on top of frosted cupcakes by squeezing peanut butter through opening.
Recipe Notes
*Baked, but unfrosted cupcakes can be frozen in an airtight container for up to 2 weeks. Allow time to defrost, then frost and drizzle with peanut butter as directed.
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