Peanut Butter Cupcakes with PB Caramel Frosting

Cupcake:
1 box yellow cake mix
½ cup smooth peanut butter
½ cup butter, softened
4 eggs
½ cup vanilla greek yogurt
1 teaspoon. vanilla extract
⅔ cup buttermilk

Frosting:
1 cup butter, softened
⅔ cup smooth peanut butter
¼ cup caramel sauce
1 teaspoon. vanilla extract
6 cups powdered sugar
1-3 T heavy cream

Garnish:
Hot Fudge Sauce
Mini Pretzels

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 ⅔ 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.