<p><font size="2"><img title="IMG_1720" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="350" alt="IMG_1720" src="http://ionlyweardresses.com/wp-content/uploads/2010/07/IMG_1720.jpg" width="525" border="0" /> </font></p>  <p><img title="IMG_1721" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="350" alt="IMG_1721" src="http://ionlyweardresses.com/wp-content/uploads/2010/07/IMG_17211.jpg" width="525" border="0" /> </p>  <p><font size="2"><img title="IMG_1724" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="789" alt="IMG_1724" src="http://ionlyweardresses.com/wp-content/uploads/2010/07/IMG_1724.jpg" width="525" border="0" /> </font></p>  <p><font size="2"><img title="IMG_1732" style="border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px" height="350" alt="IMG_1732" src="http://ionlyweardresses.com/wp-content/uploads/2010/07/IMG_1732.jpg" width="525" border="0" /> </font></p>  <p><font size="2">I love cupcakes – they are the dainty dressed up dessert!&#160; And no matter which way you turn it, cupcakes always look perfect.&#160; I’ve been sitting on a fairly healthy recipe (no oil, no sugar, yogurt for density) but decided that for a bridal shower, a decadent, but smaller-sized treat would be ideal – especially when the bride let me know she liked chocolate-peanut butter flavors.&#160; The Boy helped me whip this up (in his new manly black apron).&#160; To make it rich and sweet, I borrowed some ideas from </font><a href="http://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/"><font size="2">Smitten Kitchen.</font></a><font size="2">&#160; For the recipe, look below the fold!</font></p> <!--more--><font size="2"></font>  <p><strong><font size="2">Peanut Butter Cupcakes</font></strong></p>  <p><font size="2">1 Pillsbury Devil’s Food Cake Mix      <br />3 large eggs       <br />1 cup buttermilk (you can substitute water but buttermilk adds a ton of fat which means a moist, yummy cupcake).       <br />1/2 cup vegetable oil       <br />12-14 Reese’s Peanut Butter Cups       <br />8 oz. dark chocolate, chopped.&#160; I used 70% dark but next time I will use an even darker chocolate.       <br />1 cup heavy cream       <br />1/2 cup peanut butter with “salt” in the ingredient list.</font></p>  <ul>   <li><font size="2">Preheat oven to 350 degrees. Prepare your muffin cups and muffin tin. </font></li>    <li><font size="2">In a large bowl, mix cake mix, eggs, buttermilk and vegetable oil.&#160; I don’t have a mixer and hand mixed until the mixture was semi-smooth.&#160; </font></li>    <li><font size="2">Chop up Reese’s Peanut Butter cups and fold into batter.&#160; I like the flavor and always love it when someone guesses what’s hiding in the cupcake so I prefer 14-16 cups.&#160; I used 12 and didn’t regret the results.&#160; </font></li>    <li><font size="2">Pour batter into muffin cups and bake at 350 degrees for about 18 minutes and insert toothpick or fork in the center.&#160; If it comes back fairly clean (remember the chocolate pieces will be slightly melted), the cupcakes are done.&#160;&#160; Cool completely.&#160; </font></li> </ul>  <p><strong><font size="2">FOR THE FROSTING</font></strong></p>  <ul>   <li><font size="2">Place chopped dark chocolate in a medium bowl. Bring cream to a boil and pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.&#160;&#160; Allow to cool for a few minutes and use a spatula to frost.&#160; </font></li>    <li><font size="2"></font></li>    <li><font size="2"></font></li> </ul>  <p><font size="2"></font></p>