Reese's Peanut Butter Cup Cupcakes

OMG!  Do I even HAVE to say anything about these?!  Yeah... I didn't think so.  I'll whisper it to you.  Dark, rich chocolate cake, smooth creamy peanut butter buttercream frosting...Mmmm.

Oh - I will say one thing.  I recently purchased some cupcakes "like" this at a market near my house.  They were $2 each!  And I saw them advertised in a Washington D.C. bakery for $28/dozen!  Wow.  Do you realize what the mark-up is on these?!   Let me show you how insanely easy they are to make. 

Click for Printable Recipe
Ingredients:

• 1 box of your favorite chocolate cake mix
• whatever is needed on the box to complete the recipe
• 1 bag of miniature Reese's Peanut Butter Cups
• Peanut Butter Buttercream Frosting
• 2 sticks butter, room temperature
• 2 cups confectioners' sugar
• 1 tsp vanilla
• 1 1/2 Tbsp heavy cream
• 1/2 cup smooth peanut butter
• Chocolate for drizzling over the top

Step-by-Step:
Make your cake mix according to the package directions.

Divide the batter among the 12 cupcake paper-lined tins.

Push some miniature Reese's peanut butter cups down into each one. 

Bake according to directions for the cupcakes.   Remove from the oven and cool completely.

Meanwhile, start on the Peanut Butter Butter-cream Frosting - 

In an electric mixer (using the paddle attachment), beat the butter until it is smooth and creamy.

2 sticks butter (1 cup)

Reduce the mixer speed to low and add the confectioners' sugar.  Mix until nice and fluffy. 

2 cups confectioners' sugar

Scrape down the bowl and then add the vanilla and cream.  Beat on medium until all light and fluffy. 

1 tsp vanilla

1 1/2 Tbsp heavy cream

Finally, add the peanut butter and mix again until fluffy.  

1/2 cup creamy peanut butter

Pipe the frosting onto the cupcakes.

1 1/2 Tbsp heavy cream

Garnish with additional peanut butter cups that you have coarsely chopped, and a drizzle of fudge topping.  Enjoy! 

 

Written Method:

Make your cake mix according to the package directions.  Divide the batter among the 12 cupcake paper-lined tins.  Push some miniature Reese's peanut butter cups down into each one.  Bake according to directions for the cupcakes.   Remove from the oven and cool completely.  

Make the frosting - In an electric mixer (using the paddle attachment), beat the butter until it is smooth and creamy.   Reduce the mixer speed to low and add the confectioners' sugar.  Mix until nice and fluffy.  Scrape down the bowl and then add the vanilla and cream.  Beat on medium until all light and fluffy.  Finally, add the peanut butter and mix again until fluffy.  

Decorate - Pipe the frosting onto the cupcakes.  Garnish with additional peanut butter cups that you have coarsely chopped, and a drizzle of fudge topping.  Enjoy!

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Looking for more recipes?

Please visit my Recipe Index for tons of great recipes to cook for/with your family!  Some things are made from leftovers to stretch your budget, others are totally from scratch, while others make use of convenience items for a semi-homemade meal.  I also have a wide array of ethnic recipes represented.  Here are a few to pique your curiosity:

• Left Over Pot Roast Pot Pie

• Hoppin' John Fritters

• Cheater Cheater Chicken and Dumplings

• Sun Dried Tomato Chicken

• Smoky Sweet Pulled Pork

• Sesame Shrimp and Asparagus Stir Fry

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Oven Baked Fajitas

Sizzling hot fajitas right off of the grill are amazing, but there are times when you just don't care to be standing outside grilling them (Hello - this is February!).  I also hear from a lot of you who either:  Don't own a grill, aren't comfortable with the grill, or are just super busy and need something you can throw in the oven while you are tending to other things - helping kids with homework, etc.  So for times like those, a dish like this may totally be up your alley!  You could even have the whole thing prepped and ready to go in the fridge so that you can pop it into the oven when you get home.  How's that for a busy mom/dad recipe?!

Click for Printable Recipe

Ingredients:

• 2# chicken strips
• 2 Tbsp vegetable oil
• 2 tsp chili powder
• 2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 cup chicken broth
• or 1/4 cup water + 1/4 tsp chicken broth "granules"
• 1 (4oz) can diced green chilies 
• 1 (15 oz) can diced tomtoes (with chipotle, optional)
• 1 medium onion, sliced into strips
• 1 cup mixed sliced bell pepper strips 
• I used green, red, orange, yellow
• flour tortillas
• your favorite fajita "fixings"
• grated cheese, sour cream, guacamole, etc.

Step-by-Step:

Preheat oven to 400 degrees F.  Prepare a 9x13 casserole dish with nonstick spray.  Add the trimmed chicken strips, or cut chicken breasts into strips.   I only used 1.15 pounds of chicken, but this recipe is for 2 pounds.  I was just missing some of my 'regulars' on this particular night.

Top the chicken with the sliced onions and pepper strips.  If you want the veggies tender 'crisp,' use fresh onions and peppers.  If you want them softer, use frozen onions and peppers as they break down faster.

Start on the 'sauce' for the fajitas-  

Combine 2 Tbsp vegetable oil, 2 tsp chili powder, 2 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp dried oregano, 1/2 tsp salt.

I wanted to ensure that my chicken would be juicy, so I decided to add 1/4 cup of chicken broth.  I didn't want to open a new container of broth, however, so I used 1/4 tsp chicken bouillon 'granules' to 1/4 cup hot water to make my broth.  Then add the broth to the sauce mix.

FYI - this sauce is well 'seasoned,' but NOT hot.  If you WANT more of a kick, perhaps add some cayenne.

Pour the diced chilies over the vegetables.

Add a can of diced tomatoes over the vegetables.  You can use plain, or seasoned tomatoes.  I used the tomatoes that are flavored with chipotle chilies. 

Pour your lovely sauce over everything.  Give it a good stir and throw it in the 400 degree F oven for about 35 minutes.

Every 10 minutes or so, give it a stir.

When you are ready to serve, heat your tortillas.  You can microwave them with a damp paper towel over them, or if you have a gas stove, blister them a little with tongs.

Now put it all together with your favorite toppings... avocado, a fresh squeeze of lime, cheese, sour cream, fresh cilantro... the list is endless!

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Order the Menu Musings Cookbook! 

 
Looking for more great recipes like this?  Please visit my Recipe Index for more 'busy mom' favorites and definitely more Tex-Mex dishes!  Here are a few to pique your curiosity:

Fire Roasted Corn Guacamole

Skinny Mexican Pizza

 Chicken Tamale Casserole

and many more....

Written Method: 

Preheat oven to 400 degrees F.  Prepare a 9x13 casserole dish with nonstick spray, then add the trimmed chicken strips.  Top the chicken with the sliced onions and pepper strips. 

For the sauce, combine:  2 Tbsp vegetable oil, 2 tsp chili powder, 2 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp  dried oregano, 1/2 tsp salt.  Add 1/4 cup of chicken broth. Pour the diced chilies over the vegetables. Add a can of diced tomatoes over the vegetables.  Pour your lovely sauce over everything.  Give it a good stir and throw it in the 400 degree F oven for about 35 minutes. 

When you are ready to serve, heat your tortillas.  You can microwave them with a damp paper towel over them, or if you have gas, blister them a little with tongs.  Now put it all together with your favorite toppings... avocado, a fresh squeeze of lime, cheese, sour cream, fresh cilantro... the list is endless!