Birthday Cupcakes - Teddy Bear Cupcakes

Heat oven to 350°F (325°F for dark or nonstick pans). Line 24 muffin cups with paper baking cups.

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.

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.

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

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.