Saturday, February 23, 2013

Reese's Peanut Butter Cup Cupcakes

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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.

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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3 comments:

  1. My peanut butter cups sunk to the bottom while cooking and are very messy to eat now, but still delicious! Any tips for that?

    ReplyDelete
    Replies
    1. Hi Lizz!
      I didn't have that experience, so this is all speculation....
      It could be that your cake batter was a little thin (maybe a brand difference?), which you could make a little stiffer next time. You could also perhaps treat the pb cups like you do blueberries when you make muffins, and dredge them in a bit of flour first to "hold" them up in place a bit more? I actually had to "push" mine down into the mix a little, so my first thought would be to use a different brand of mix... more of a fudgy (almost brownie'ish) batter???

      I SO hope that helps. I'm glad they were still yummy! Oh - here's another suggestion... just use one "regular" sized one and purposefully put it on the bottom. :) Let me know if any of these things help.

      Julie

      Delete
  2. This turned out soooo yummy! I did not drizzle the chocolate on it though. Way too sweet already.

    ReplyDelete

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