Okay all my dessert lovers out there! Is there anything better than chocolate and peanut butter?! I love all sweets, almost to a fault, but I cannot think of a better combination than chocolate and peanut butter!
These Reese’s Peanut Butter Cup-Filled Chocolate Cupcakes are the epitome of indulgent and are everything I look for in a dessert wrapped into one! The Reese’s Peanut Butter Cups are baked into the center of the chocolate cake and topped with a light and fluffy peanut butter frosting that just melts in your mouth. I am starting to crave them just writing about them! They are literally the BEST cupcakes ever!
I made these for a football game watching party and decorated them with cute little football suckers to tie in the theme of the party. They looked absolutely adorable and were a complete hit!
Since I was making them for a party, I took a few little shortcuts so that I could dedicate my time to the other appetizers that I was making. Therefore, I cheated a little and used a box cake mix. This is a huge time saver and decreases the prep time quite a bit, but if you want to make the chocolate cake from scratch I love this recipe from Sally’s Baking Addiction! (Just make sure to double her recipe!)
- 1 chocolate cake mix
- 1 cup milk
- 4 eggs
- 1/4 cup vegetable oil
- 3 tbs Greek yogurt
- 24 mini Reese's peanut butter cups, unwrapped
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups creamy peanut butter
- 2 cups powdered sugar
- 2 tsp vanilla
- 1/2 cup evaporated milk
- 10 mini Reese's peanut butter cups, chopped into quarters
- Preheat the oven to 350 degrees F.
- Line 2 muffin tins (24 cups) with cupcake liners.
- In a medium size bowl, mix together the cake mix, milk, eggs, vegetable oil and Greek yogurt until fully incorporated and smooth.
- Using a spoon, fill the cupcake liners half full with the cupcake batter.
- Place one Reese’s peanut butter cup into the center of each of the cupcake batter filled tins. Gently press down so the top of the Reese’s is barely showing.
- Bake the cupcakes for 18 minutes and allow to completely cool before frosting.
- Using a stand mixer on medium speed, beat together the butter and peanut butter until completely smooth.
- Turn your mixer down to the “Stir” speed and slowly add in the powdered sugar and vanilla. Mix until fully combined.
- Add the evaporated milk and beat on medium speed until light and fluffy (2 minutes).
- Frost the cupcakes and sprinkle with chopped Reese’s peanut butter cups.
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