Muddy Buddies {Puppy Chow} Cupcakes

Muddy Buddies or Puppy Chow, as some people call it, is a holiday sweet treat

tradition in our house.  We make it every year around the holidays.

This year I thought I would take our Buddy Muddies to another level by combining them 

with chocolate cupcakes and peanut butter buttercream frosting.  Muddy Buddies cupcakes!

I can't believe I haven't thought of this before!

First I made a batch of muddy buddies using the recipe on the back of a Rice Chex cereal

box.  You can find it here.  Next I made chocolate cupcakes using my brand new 

OXO Illuminating Digital Hand Mixer.  I never really gave much thought to my hand 

mixer until I used this one.  The OXO mixer has an illuminating headlight which allows 

you to easily monitor the batter consistency and it remains lit while the mixer is on.  

What a cool feature!

The OXO Illuminating hand mixer includes a set of balloon shaped beaters to mix everything 

from egg whites to cookie batter.  It also comes with a set of dough hooks for thicker batter.  

The cord swivels and snaps into either side of the mixer to stay out of your way if you're a

lefty or a righty - they thought of everything! The mixing action is so smooth compared to
my old model. It mixed my cupcake batter just right.

I loved how these cupcakes turned out.  Very festive for the holidays!

You can't go wrong with a combination of chocolate and peanut butter and the crunchiness 

of the muddy buddies adds just the right touch. Muddy Buddies cupcakes for the win!

Muddy Buddies Cupcakes

1 box Devil's Food chocolate cake mix

4 large eggs

1 C buttermilk

1/3 C canola oil

Preheat oven to 350 degrees.  Line a cupcake pan with paper liners.

Sift cake mix into a large mixing bowl.  Add eggs, buttermilk and oil

to the bowl.  Using a hand mixer mix until ingredients until combined.

Using a large cookie scoop, fill liners 2/3 full.  Bake for 18 - 20 minutes

or until done.  Cool in the pan for a few minutes before removing to

a cooling rack.

Peanut Butter Buttercream Frosting

2 sticks unsalted butter, at room temperature

2/3 C creamy peanut butter

4 C confectioners sugar, sifted

1 1/2 tsp. vanilla extract

2 T heavy cream

In the bowl of a stand mixer add butter and peanut butter.  Beat on 

medium speed for about one minute.  With the mixer on low speed, gradually 

add confectioners sugar one cup at a time.  Add vanilla and heavy cream.

Increase speed to medium high and whip until light and fluffy, about 4-5

minutes.

Frost cooled cupcakes.  Top with chocolate coated candies and muddy

buddies.  Sprinkle with confectioners sugar if desired.

Makes 24 cupcakes.

Disclosure:  I was provided an OXO hand mixer for review.  As always, all

opinions are my own.