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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