Gluten Free Chocolate Peanut Butter Cupcakes Recipe

March 1 is Peanut Butter Lovers' Day, and I thought it would be fun to do a peanut butter filled cupcake inspired by one of my favorite treats - Reese's Peanut Butter Cups.


Here's what we'll be baking today:

And here is the recipe:
1 box Betty Crocker Gluten Free Devils Food Cake Mix (you can use regular as well)
1 cup buttermilk
1 cup mayonnaise
2 eggs, beaten
2 t. vanilla
2 cans Betty Crocker Rich & Creamy Vanilla Frosting, divided
1 cup peanut butter + 3 tablespoons, divided
2 tablespoons butter
pinch of salt (omit if your peanut butter is already salty)
1/2 cup Pamela's baking mix (or 1/2 cup Bisquick-type baking mix of your choice)

Preheat your oven to 350 degrees.  Put cupcake papers in 2 muffin tins

Add cake mix to mixing bowl.  Beat in buttermilk, mayonnaise, eggs and vanilla until smooth.  In a separate mixing bowl, beat 1 cup peanut butter, butter and salt into 1 can of frosting.  Add baking mix, and be sure to combine well.

Now the fun part!  Measure 1/8 cup (2 tablespoons) cake batter into each of the muffin papers.  Using a cookie scooper, gently place 1 scoop of the peanut butter frosting mixture into the cake batter.  This is a great project for a little sous chef.  Add another 1/8 cup of batter to each paper.

Bake for about 25 minutes.  A skewer inserted into the center should come out clean (you may have melted peanut butter).  I tested mine in the center, and also at an angle just to be safe.  Allow to cool completely before frosting.

While the cupcakes are baking and cooling, make up some peanut butter frosting.  In a mixing bowl, beat the 3 tablespoons peanut butter and remaining can of frosting together until smooth and creamy.  Spread or pipe as desired onto the cooled cupcakes.

Eat and enjoy!