Chocolate Peanut Butter Cup Cupcakes

Chocolate Peanut Butter Cup Cupcakes

For the cupcakes -
1 - 18 1/4 oz. package chocolate cake mix
11/4 cups water
1/2 cup peanut butter
1/3 cup canola oil
3 eggs
24 miniature peanut butter cups

For the frosting -
6 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream
1/3 cup peanut butter
Additional miniature peanut butter cups, chopped

In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth. Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 tablespoonful batter. Bake at 350 degrees for 18 to 22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in peanut butter. Cool, stirring occasionally, to room temperature or until frosting reaches a spreading consistency, about 10 minutes. Spread over cupcakes; immediately sprinkle with additional peanut butter cups. Let stand until set.