Ingredients
Yield: 24 cupcakes
For the Chocolate Cupcakes:
1 (18.25 oz.) box Devil’s Food (or other chocolate variety) cake mix
1 cup buttermilk
1/2 cup vegetable or canola oil
4 eggs
For the Peanut Butter Cookie Dough "Frosting":
12 Tbsp. (1.5 sticks) butter, room temperature
1/2 cup peanut butter
1 cup brown sugar, packed
1/2 cup granulated sugar
1/2 cup milk
1 tsp. vanilla
2 1/2 cups flour
1/2 tsp. salt
1 cup mini semisweet chocolate chips
Preparation
