Peanut-Butter Creme Cupcakes

1. 1

   Spray 40 (4-inch) muffin cups with cooking spray (or spray 20 muffin cups for trial recipe).

2. 2

   Place cake mix and 3-1/2 cups water (or 1-3/4 cups water for trial recipe) in 12-qt.

3. 3

   bowl of mixer fitted with paddle attachment (or in 6-qt.

4. 4

   bowl for trial recipe).

5. 5

   Beat on high speed 2 min., scraping bowl occasionally.

6. 6

   Add remaining 3-1/2 cups water (or 1-3/4 cups water for trial recipe).

7. 7

   Beat on low speed 2 min.

8. 8

   Use #8 scoop to portion batter into prepared muffin cups.

9. 9

   Bake in 300 degrees F-convection oven 20 to 25 min.

10. 10

    or until toothpick inserted in centers comes out clean.

11. 11

    Cool in pans on wire racks 15 min.

12. 12

    Meanwhile, mix melted chocolate and butter in large bowl until well blended.

13. 13

    Stir in 5-1/3 cups of the Variegate (or 2-2/3 cups for trial recipe).

14. 14

    Bring whipping cream just to simmer in saucepan.

15. 15

    Gradually add to chocolate mixture, beating with whisk until well blended.

16. 16

    Refrigerate 40 min.

17. 17

    or until mixture is thick enough to pipe, stirring occasionally.

18. 18

    Meanwhile, beat cream cheese, remaining 2/3 cup Variegate (or 1/3 cup for trial recipe) and sugar in large bowl with mixer until well blended; spoon into pastry bag fitted with round #3 tip.

19. 19

    Pipe about 1 Tbsp.

20. 20

    cream cheese mixture into each warm cupcake.

21. 21

    Spoon chilled chocolate mixture into another pastry bag fitted with fluted #6 tip; pipe about 1/3 cup onto each cupcake.

22. 22

    Keep refrigerated.

* Per serving · 4 servings · Values may vary.