These were ridiculously good.
Betty Crocker came out with a series of cake mixes a year ago. And until today I had only made the straight out of the box, plain delicious cake. It was fine.
It’s a mix.
Off the shelf.
From the REGULAR grocery store.
That I can eat.
~SHUT UP! ~ no way. yes way.
O.M.G. And, I confess that the baking around here has come to a full stop lately, and no baked goods have been available, not like they used to be anyway… so I may be slightly undernourished in the cake department, and desperate for something yummy, just as a disclaimer. Just sayin’. …..Note: I am dairy free, gluten free and egg free, and it all works out great with the substitutions that I make. And delicious. Trust me. Really.
Peanut Butter and Chocolate Cupcakes
- 1 box of Betty Crocker’s -GLUTEN FREE -Devil’s Food Chocolate Cake mix, —mixed up into a batter —
- 3/4 C Skippy Natural peanut butter
- 1/2 C powdered sugar
- 1/2 tsp vanilla (from Costco – Gluten Free on the label)
- 1/4 tsp salt
Preheat the oven to 325 and put cupcake liners in the cupcake pan. Spoon 1/2 of the batter into each cup and place a generous teaspoon of the delicious filling on top of the batter, then add more of the chocolate batter to fill each cup to about 2/3 full.
Bake for 22 minutes.
Let cool on a wire rack until you can’t stand the excitement anymore, and then eat one. Seriously, they taste like a Reece’s Peanut Butter Cupcake. yum.