"Too Much Chocolate" Cupcakes with Fluffy Peanut Butter Frosting

Too Much Chocolate Cake (or cupcakes)

http://allrecipes.com/Recipe/Too-Much-Chocolate-Cake/Detail.aspx

Ingredients

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Personal Notes-I used a milk chocolate cake mix and make sure box of pudding mix you use is the family size.


Fluffy Peanut Butter Frosting

http://allrecipes.com/Recipe/Fluffy-Peanut-Butter-Frosting/Detail.aspx?washelp=1&rid=1416114#1416114

Ingredients

1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar
Directions

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.


Put the two together and they are yummy!!