Chocolate Peanut Butter Cupcakes

These are definitely not as light as I usually prefer. However, sometimes you have to indulge to stay on track and these are AWESOME!! They are perfect for that once a month craving; if you know what I mean.

serves 24 cupcakes - eat 1 and take the rest to work or school

Ingredients:
1 box of Chocolate Cake Mix (I used Pillsbury Moist Supreme Devil's Food Cake Mix; you could also use the Sugar Free options in cake mix and frosting.)
2 whole eggs
1 egg white
1/3 C no sugar added applesauce
1 1/4 C water
1 C Reese's peanut butter chips
24 Hershey Kisses, unwrapped
non-stick spray
24 cupcake liners
1 container of Chocolate Frosting (I used Duncan Hines Creamy Milk Chocolate frosting.)
1 C smooth peanut butter (The BEST is JIF!)

Directions:
Preheat your oven to 350 degrees F. Prepare the cake mix by adding the eggs, applesauce and water to the mix in a medium sized bowl. Mix on medium speed per the package directions for 2 minutes. Then, fold in the Reese's peanut butter chips.
Prepare your muffin tins by lining with the cupcake liners and spraying with non-stick spray.
Fill each cupcake liner two-thirds full with batter. Then, push a Hershey kiss into the center of each cupcake.
Bake for about 20 minutes or until done. (Test by inserting a clean toothpick into the side of the cupcake closest to the center of your oven. If it comes out without batter stuck to it; they are done.)
Let the cupcakes cool about 20 to 30 minutes.
Meanwhile, mix the chocolate frosting with the peanut butter (does not need to be well mixed; just blended a little) and load into your icing bag or a zip top bag to frost your delicious smelling cupcakes. 
Frost each cupcake by any method you prefer and enjoy with a big glass of SKIM milk (like eating a Big Mac with a Diet Coke). ;)