Teddy Bear Cupcakes

Sorce	Gian
Caloric	:1 Serving: Calories 230 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 25mg; Sodium 230mg; Total Carbohydrate 31g (Dietary Fiber 1g, Sugars 20g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C
Ingridients	Prep Time:35 min Start to Finish:1 hr 35 min Makes:24 cupcakes 1 box Betty Crocker® SuperMoist® yellow cake mix 1 cup water 1/2 cup creamy peanut butter 3 eggs 1 container Betty Crocker® Whipped chocolate frosting 1/3 cup miniature semisweet chocolate chips 1/3 cup honey-flavor dry-roasted peanuts, chopped 48 teddy bear-shaped graham snacks 24 birthday candles
Instructions	1. Heat oven to 350°F (325°F for dark or nonstick pans). Line 24 muffin cups with paper baking cups. 2. In large bowl, beat cake mix, water, peanut butter and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups. 3. Bake 13 to 18 minutes or until toothpick inserted in center comes out clean and tops spring back when touched lightly in center. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes. 4. Reserve 1/4 cup of the frosting. Spread remaining frosting over tops of cupcakes. Sprinkle each cupcake with 1/2 teaspoon each chocolate chips and peanuts; press gently into frosting. 5. Spread about 1/2 teaspoon reserved frosting on flat sides of 2 graham snacks. Place candle between frosted sides of graham snacks; press gently together. Repeat with remaining snacks, frosting and candles. Place on cupcakes, pressing candles slightly into cupcakes to hold in place. High Altitude (3500-6500 ft): Increase water to 1 1/4 cups, decrease peanut butter to 1/3 cup. Bake 18 to 21 minutes. Makes 30 cupcakes.