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Country Kitchen
October 1, 2012 Previous Recipe | Next Recipe
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Mack’s Choco-Peanut Butter Cupcakes
Red Velvet Cupcakes
Chocolate Cream Filled Cupcakes
Lemon Pineapple Cupcakes
Plum Cupcakes
Carrot Cupcakes
Carnival Cupcakes
Third Place - Key Lime Cupcakes
Second Place - Chocolate Key Lime Cheese Cupcakes
First Place Blueberry Delight Cupcakes
Mack’s Choco-Peanut Butter Cupcakes

Jerie Lewis, Coosa County
24 cupcake liners
1 box chocolate cake mix (Devil’s Food works well)
3 eggs
1 cup water
¼ cup oil
1 package prepared chocolate/peanut butter cookie dough
Icing:
½ cup butter (not margarine)
1 cup peanut butter
1/3 cup heavy cream
3 cups confectioner’s sugar

Preheat oven to 350 F. Mix cake mix, water, eggs and oil and scoop into lined cupcake tin. Roll COLD cookie dough into 1-inch balls and place into center of batter. Bake for 18-20 minutes. DO NOT OVERBAKE. Cool completely before icing.

Icing: Cream butter and peanut butter. Add sugar and cream alternately. Mix icing on high speed until creamy. Spread on cooled cupcakes.





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