Reese's Peanut Butter Cup Cupcakes
Moist chocolate cupcakes stuffed with a Reese’s Peanut Butter Cup, frosted with delicious Peanut Butter Buttercream and topped with a Reese’s Peanut Butter Cup Minis.
Ingredients
Chocolate Cupcakes
- 1 chocolate boxed cake mix *
- 1 and ¼ cups water
- ½ cup vegetable oil
- 3 large eggs
- 24 Reese's Peanut Butter Cup Miniatures
Peanut Butter Buttercream
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 4 cups powdered sugar
- 5 tablespoons milk
- 24 Reese's Peanut Butter Cups Minis
Instructions
For Chocolate Cupcakes
- Freeze Reese's Peanut Butter Cup Miniatures for 1 hour.
- Preheat the oven to 350F degrees. Line cupcake pan with cupcake liners. Set aside.
- Make chocolate cake batter per boxed cake mix instructions.*
- Scoop batter into cupcake liners, no more than a scant ⅔ full. Press a Reese's Peanut Butter Cup Miniature down slightly into the batter; no need to cover up candy.
- Bake cupcakes as directed on the back of the boxed cake mix. Remove cupcakes from oven and allow cupcakes to cool in cupcake pan for 3 minutes; transfer to wire rack and cool completely. Cupcakes should be cooled completely before frosting.
For Peanut Butter Buttercream
- In a large bowl using an electric mixer, cream butter and peanut butter until creamy and smooth. Add vanilla extract and salt; mix until combined.
- Slowly add powdered sugar 1 cup at a time; beating well after each addition. Scrape down bowl as necessary.
- Once all powdered sugar has been mixed in, add 1 tablespoon of milk at a time and mix. Continue to add and mix until desired consistency is achieved.
- Frost using a decorating tip or spatula onto cooled cupcakes. Top with a Reese's Peanut Butter Cup Minis. Eat & Enjoy!
Notes
* Follow cupcake ingredients and baking instructions per boxed cake mix.
Store Reese's Peanut Butter Cup Cupcakes in an airtight container; will keep for 3+ days.
Store Peanut Butter Buttercream in airtight container in refrigerator for 1 week. When you are ready to use, bring to room temperature and re-whip.
