REESE’S PEANUT BUTTER CUPCAKES

REESE’S PEANUT BUTTER CUPCAKES

Chocolate cupcakes with peanut butter frosting and a Reese’s chocolate baked in the center. 

It’s been really difficult writing this post. Editing the pictures. Getting it ready to share with you guys. It’s been a constant reminder that ALL I WANT is another one of these cupcakes. Or two. Or three.

*Disclaimer….these cupcakes are made using a cake mix (gasp!). Here’s the honest truth. As much as I totally believe in cooking everything from scratch (here’s my favorite homemade chocolate cupcakes recipe) I believe there is a time and a place for boxed cake mixes. I “doctor” cake mixes all the time–I change the add-in’s so that the end result tastes like they’re from scratch!

Chocolate cupcakes with peanut butter frosting and a Reese's chocolate baked in the center. 

Ingredients

For the Chocolate Cupcakes*

• 1 box cake mix
• 4 eggs
• 1 cup milk
• 1/4 cup vegetable oil
• 2 heaping Tablespoon Greek yogurt
• 30 mini Reese's cups , divided

For the Peanut Butter Frosting

• 1/2 cup butter (1 stick), room temperature
• 1 1/2 cups creamy peanut butter
• 2 cups powdered sugar
• 1 1/2 teaspoon vanilla
• 2-3 Tablespoon evaporated milk (or regular milk)

Instructions

1. Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners. 
2. Mix together the cake mix, milk, eggs, oil and Greek yogurt until smooth. Spoon batter into cupcake pans, filling the liners 1/2 full. 
3. Place a Reese's PB cup into the center of the batter in each cup and gently press it down a little (the tops of the Reese's can still be showing, like photo above). 
4. Bake cupcakes for 16-20 minutes or until done. Allow to cool completely before frosting.
5. For the Peanut Butter Frosting
6. Beat together butter, and peanut butter and mix until smooth. 
7. Add powdered sugar and vanilla and beat again until combined. 
8. Add milk, beating well until light and fluffy. (Add more milk or powdered sugar if needed to make the frosting thicker or thinner). 
9. Frost cupcakes (I used a wilton 1M tip in the photos above). 
10. Chop up the remaining pieces of Reese's and sprinkle on top of the frosting.

Recipe Notes

*For a completely "from scratch" chocolate cupcake recipe, here's my favorite

Recipe Source:tastesbetterfromscratch.com