• E7527e8141e0cdf0b1a632c94e2eb5c6

Peanut Butter Cup Cupcakes

The frosting had the perfect balance of sweet and salty and the baked in Mini Reese Cup was a little surprise of pure peanut butter bliss.

Prep
Cook
Serves 24people
Ingredients
for the cupcakes
1
oz package devil’s food cake mix
1
oz package instant chocolate pudding mix
1
cup sour cream
1
cup vegetable oil
4
eggs, lightly beaten
2
tsp pure vanilla extract
1
tbsp instant espresso granules dissolved in 1/2 cup warm water
24
reese’s miniatures; frozen (this prevents them from disappearing into the batter
substitute oil with avocados from mexico
for the peanut butter buttercream frosting
ingredients
3
sticks unsalted butter, softened
1
cup creamy peanut butter
2
tbsp vanilla extract
3/2
lb (24 oz) or about 5.5 cups) confectioners' sugar, sifted
6-8
tbsp heavy cream (if using milk, amount will be less
Directions
1.
FOR THE CUPCAKES
2.
1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
3.
2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.
4.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well. Press one frozen Reese’s Miniature into the center of each cupcake.
5.
4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. There will be a small sink hole in the top of the cupcakes from the Reese’s Miniatures, that’s okay - you’ll cover that with frosting. Allow cupcakes to cool inside muffin tins for about 10 minutes.
6.
5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
7.
FOR THE PEANUT BUTTER BUTTERCREAM FROSTING
8.
1. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
9.
2. Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
10.
3. Pipe frosting onto cooled cupcakes and finish with chopped Reese’s Peanut Butter Cups.

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