package (about 18 ounces) butter recipe yellow cake mix with pudding in the mix, plus ingredients to prepare mix
1/2
cup creamy peanut butter
1/4
cup (1/2 stick) butter, softened
2
bars (3-1/2 ounces each) high-quality milk chocolate, broken into small pieces
1/4
cup (1/2 stick) butter, cut into small chunks
1/4
cup whipping cream
Dash salt
Peanut butter chips
1. Preheat oven to 350°F. Line 24 standard (2-1/2-inch) muffin cups with paper baking cups.
2. Prepare cake mix according to package directions with 1/2 cup peanut butter and 1/4 cup (1/2 stick) softened butter instead of 1/2 cup butter called for in package directions. Spoon batter evenly into prepared muffin cups.
3. Bake 24 to 26 minutes or until light golden brown and toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire racks 5 minutes. Remove to racks; cool completely.
4. Combine chocolate, remaining 1/4 cup butter, cream and salt in small, heavy saucepan. Heat over very low heat, stirring constantly, just until butter and chocolate are melted. Mixture should be warm, not hot. Immediately spoon about 1 tablespoon chocolate glaze over each cupcake, spreading to cover top. Sprinkle with peanut butter chips.
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