Chocolate and Peanut Butter – is there no better combination? They were just meant to be together. I love Reece’s Peanut Butter Cups. They are one of my favorite candies. Have you ever had one in a S’more? Seriously, have a Reece’s S’more right now, if you’ve never had one! You’ll never go back to plain chocolate S’more again. You can thank me later 🙂
I’ve been wanting to make Peanut Butter Cup cupcakes for awhile now, I just needed a reason to make them. Otherwise, I’d be afraid I’d just eat all 24! I need a reason to share 🙂
They are fantastic! And really easy to make. I have made cakes by scratch many times before. I have come to realize that cake mixes work just as well as scratch (this coming from a “scratch dessert snob!”) Feel free to use your favorite scratch recipe, or just use your favorite cake mix. The hardest pat is just unwrapping all those little Reece’s cups!
Ingredients:
- Chocolate Cake (any chocolate flavor) mix – plus any ingredients on the box needed to make the cake
- 30 small peanut butter cups (6 of them need to be cut in fourths)
- Peanut Butter Frosting
Directions:
Preheat oven to 350. Line 2 muffin tins (12 each pan) with cupcake liners.
Prepare the cake mix as directed on the box. Fill your cupcake liners about 2/3 of the way full with cake batter. Unwrap 24 of the Reece’s and push them down in the center of each cupcake, until the top of the candy is about even with the cake batter. Bake according to box directions.
Cool the cupcakes. Once cool, prepare the Peanut Butter Frosting. I simply put all the frosting into the ziploc bag, snip the corner, and pipe onto each cupcake. If you have the fancy decorating tips and bags, feel free to use them, or just go low tech with a ziploc bag, like me. Once frosted, top each cupcake with a fourth of a peanut butter cup for decoration.
Eat and enjoy! Try not to eat all 24 cupcakes in one sitting 🙂
Ingredients
- Chocolate Cake (any chocolate flavor) mix - plus any ingredients on the box needed to make the cake
- 30 small peanut butter cups (6 of them need to be cut in fourths)
- Peanut Butter Frosting
Instructions
- Preheat oven to 350.
- Line 2 muffin tins (12 each pan) with cupcake liners.
- Prepare the cake mix as directed on the box.
- Fill your cupcake liners about 2/3 of the way full with cake batter.
- Unwrap 24 of the Reece's and push them down in the center of each cupcake, until the top of the candy is about even with the cake batter.
- Bake according to box directions.
- Cool the cupcakes.
- Once cool, prepare the Peanut Butter Frosting. I simply put all the frosting into the ziploc bag, snip the corner, and pipe onto each cupcake. If you have the fancy decorating tips and bags, feel free to use them, or just go low tech with a ziploc bag, like me.
- Once frosted, top each cupcake with a fourth of a peanut butter cup for decoration.
