Ingredients
18.25ozDevil’s Food cake mix,1box, or other chocolate variety
1cupbuttermilk
½cupvegetable oil,or canola oil
4eggs
12tbspbutter,1.5 sticks, room temperature
½cuppeanut butter
1cupbrown sugar,packed
½cupgranulated sugar
½cupmilk
1tspvanilla
2½cupsflour
½tspsalt
1cupmini chocolate chips,semisweet
Preparation
Preheat oven to 350 degrees F. Line 24 muffin cups with paper liners.
Beat cake mix, buttermilk, and oil with an electric mixer on low to medium speed for about 30 seconds until moistened.
Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick for about 2 minutes.
Pour or scoop the batter into the paper liners until they are ⅔ full. Bake for 15 to 20 minutes, or until a toothpick inserted in the middle comes out clean.
Remove from oven and let cupcakes cool on a wire rack. Once cooled, top with the frosting.
Use an electric mixer to beat butter and sugars together for about 2 to 3 minutes until fluffy. Mix in peanut butter, vanilla, and milk.
Stir in flour and salt and mix on low speed (or by hand) until incorporated. Add in extra milk to thin, if needed. Stir in chocolate chips.
