Peanut Butter Core Chocolate Cupcakes
*1 box dark chocolate cake mix
*1 1/3 c. milk
*1/2 c. canola oil
Peanut Butter Core
*1 box instant butterscotch pudding (3.4 oz)
*1 1/4 c. milk
*1/2 c. smooth peanut butter
*12 oz. dark chocolate frosting
Preheat oven to 350 degrees
In a large bowl, beat together cupcake ingredients for 1-2 minutes.
Fill each muffin tin 2/3 full.
Bake 21-26 minutes. Remove and let cool for 30 minutes.
Combine pudding mix, milk, and peanut butter in a bowl and whisk for 2 minutes until smooth and thickened.
Refrigerate for 30 minutes. Spoon into a pastry bag with a medium tip.
Fill cupcakes by squeezing mixture into top.
Frost with dark chocolate frosting.