Ingredients

Cupcake:

1 box yellow cake mix

1/2 cup smooth peanut butter

1/2 cup butter, softened

4 eggs

1/2 cup vanilla greek yogurt

1 tsp. vanilla extract

2/3 cup buttermilk

Frosting:

1 cup butter, softened

2/3 cup smooth peanut butter

1/4 cup caramel sauce

1 tsp. vanilla extract

6 cups powdered sugar

1-3 T heavy cream

Garnish:

Hot Fudge Sauce

Mini Pretzels

Instructions

Preheat oven to 325 degrees and line muffin pans with 24 cupcake liners. In a large mixing bowl beat peanut butter and butter together until smooth. Add eggs one at a time. Add vanilla extract and buttermilk. Add your cake mix and then the greek yogurt. Mix until combined.
Fill cupcake liners 2/3 full (I use a large cookie scoop). Bake for 16-20 minutes or until toothpick inserted comes out clean. Cool on a wire rack.

For the frosting - beat the butter and peanut butter until smooth. Add the caramel sauce and vanilla. Slowly add the powdered sugar one cup at a time and mix for 2-3 minutes. Add heavy cream if needed until you get to your desired consistency.

For garnish, heat Hot Fudge Sauce in a squeeze bottle for 30 seconds. Let it cool a few minutes and then drizzle over frosting. Top with a mini pretzel.

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