Chocolate Peanut Butter Cupcakes

Ingredients:

• 1 package chocolate cake mix
• 1 1/4 cup water
• 1/2 cup + 1/3 cup peanut butter
• 1/3 cup vegetable oil
• 3 eggs
• 24 miniature Reese's cup
• 6 oz semisweet chocolate, chopped
• 2/3 cup whipping cream
• 1 bag tiny Reese's (in the candy isle)

Preparations:

1. In a large bowl, combine the cake mix, water, 1/2 cup peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium until smooth.
2. Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 Tbsp of batter.
3. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center of the cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. Place chocolate in a small bowl. In a small saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Stir in remaining peanut butter. Cool, stirring occasionally, to room temperature or until mixture reaches a spreading consistency, about 10 minutes.
5. Spread over cupcakes. Top with roughly 3 tiny Reese's on each. Let stand until set.

Rolo Cookies

Ingredients:

• 1 bag of Rolo's
• 1 box Devils Food Cake mix
• 2 eggs
• 1/3 c. oil
• 2 Tbsp water

Preparations:

1. Preheat oven to 350 F.
2. Mix the eggs and oil and slowly add the cake mix. Stir in water in small amounts until completely combined. It will take a lot of stirring.
3. Once combined, refridgerate for half an hour.
4. Take a small ball of dough and form a ball around the unwrapped rolo. Use as little dough as possible.
5. Place on greased cookie sheet. Cook for 8 minutes or until evenly flat. Rotate the cookie sheet 180 degrees midway through. Yields 24-36.