Reese's Peanut Butter Cupcakes
User Reviews
4.4
Reese's Peanut Butter Cupcakes
Description
These cupcakes start with a chocolate cake mix combined with eggs, sour cream, and oil to create a moist batter. Each cupcake liner is filled halfway, then a mini peanut butter cup is pressed into the center before baking, resulting in a surprise candy center. Baking for 15-18 minutes yields a tender crumb with a gooey peanut butter chocolate core.
The peanut butter frosting is made by creaming together unsalted butter and creamy peanut butter, then incorporating powdered sugar, vanilla, and milk to achieve a fluffy consistency. The frosting is piped onto cooled cupcakes, and additional chopped peanut butter cups decorate the tops, reinforcing the peanut butter and chocolate flavors.
This dessert is suitable for parties or as a sweet indulgence, providing both cake texture and candy richness. The option to drizzle with melted peanut butter and chocolate adds further embellishment for special occasions.
The peanut butter cups inside the cupcakes add moistness and surprise, while the frosting complements with a smooth and rich peanut butter taste. The recipe yields approximately 16-20 cupcakes depending on pan size.
Ingredients
- Cupcakes:
- 1 chocolate cake mix 15.25 ounce
- 3 egg
- 1 cup sour cream
- ½ cup vegetable oil
- 32-40 Reese's mini peanut butter cups , unwrapped
- Peanut Butter Frosting:
- 1/2 /2 cup butter unsalted
- 1 cup peanut butter creamy
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk (or more as needed)
Instructions
- Preheat oven to 350 degrees and line cupcake pan with paper liners.
- For the cupcakes: Combine the cake mix, eggs, sour cream, and vegetable oil in a large bowl until incorporated. Scrape sides of bowl and then beat on medium-high speed for 3 minutes.
- Fill cupcake liners halfway full and press one peanut butter cup into the center of each. Depending on your cupcake pan it could make about 16-20 cupcakes. Bake for 15-18 minutes or until done. Cool.
- For the Frosting: In a mixing bowl, cream butter and peanut butter until fluffy. Add the powdered sugar, vanilla, and milk and continue creaming until well blended. Blend on low speed until moistened. Beat at high speed until frosting is fluffy adding more milk if needed.
- Pipe frosting onto cupcakes. I used a wilton 2D tip. Garnish with the remaining peanut butter cups chopped.
Notes
- For extra decoration, drizzle melted peanut butter and chocolate made by melting chocolate chips with butter or vegetable oil on top.
- The recipe makes 16-20 cupcakes depending on your pan size and how much batter is used per liner.
- The peanut butter frosting can be adjusted with milk to reach desired consistency for piping.
User Reviews
Overall Rating
4.4
You'll Also Love
