Chocolate peanut butter cupcakes

Yield: 12 servings

Measure Ingredient
2 cups Bisquick
¼ cup Sugar (granulated)
1 Egg
⅔ cup Water or milk
2 tablespoons Creamy Peanut Butter
1 ounce Semisweet Chocolate
1½ tablespoon Margarine or butter
½ cup Powdered sugar
½ teaspoon Vanilla
1½ tablespoon Hot water
⅔ cup Chopped peanuts

Heat oven to 400. Grease bottoms only of 12 muffin cups, or line with paper baking cups. Mix baking mix, sugar, egg, ⅔ cup water and the peanut butter; beat vigorously 30 second. fill muffin cups about ⅔ full Bake unitl golden brown, about 15 minutes. Cool Heat chocolate and margarine over low heat until melted. Stir in powdered sugar, vanilla and hot water. Spread about 1 teaspoon chocolate glaze over top of each muffin; dip into peanuts.

From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19) Taken from: Bisquick side panel. (1988)

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