I made cupcakes!
Reese’s Peanut Butter Cup Cupcakes!!
My highschool bestie loves them, and I have been promising her the recipe. (Hiya Miss!)
It just so happens, these cupcakes were for her middle son’s 5th birthday….along with 2 dozen pumpkin spice, 2 dozen chocolate/vanilla, and 2 dozen sprinkle cupcakes….it wasn’t a big party or anything!!! Ha!
We live about an hour and a half apart now, so I was a little anxious about getting all of the cupcakes to the party safely….I mean, one hard brake on the highway and I could have had a tasty buffet on my front windshield!
I drove very gently for 10 miles before traffic came to a complete halt….yup SHUT DOWN…..COMPLETELY!!!
So, I really shouldn’t have been worried about them looking nice, considering now I had to figure out how to even get them to the party.
Traffic ended up being detoured off of an exit ramp and onto a few country backroads….very scenic and calming, which was good; considering I was ready to burst into tears! (Ok…that is a total lie….it was scenic, but not calming!) If I thought I could get away with driving past the mile-long-line of cars on the shoulder without infuriating the other drivers, I totally would have! But, I just stayed in line and made my 25 m.p.h. way up the road……atleast I was moving, and THAT is what kept the tears at bay!
I was also afraid to run the heat, because I didn’t want the frosting on the cupcakes to get too soft. It was F. R. E. E. Z. I. N. G. !!!
The trip ended up being about an hour and a half longer than normal. I got to the party about 5 minutes before it started…..and the cupcakes made it just fine!
Baking them was by far the easiest part of the whole adventure!!
If you use a chocolate cake mix, they are super easy to make. But, if you have a homemade chocolate cake recipe that you love; definitely use it! ( I will post my favorite chocolate cake recipe soon!) :)
Unwrap and freeze the peanut butter cups first!
Put about 2 tablespoons of cake batter into a cupcake liner and then stack two Reese’s Cups into the center….
Top them with another tablespoon of batter.
Reese’s Peanut Butter Cup Cupcakes
For the cupcakes
- 1 box Milk Chocolate Cake mix, and the ingredients to prepare
- 24 Reese’s Peanut Butter Cup Miniatures, unwrapped and frozen (keeps them from melting into cupcake)
- Pre-heat oven to 350 degrees. Place cupcake liners into the muffin/cupcake pans and set aside.
- Prepare cake batter according to directions on the box.
- Put 2 Tbsp. of batter into each liner.
- Stack 2 peanut butter cups into the batter of each liner.
- Put additional 1 Tbsp. of batter onto the stacked peanut butter cups.
- Bake about 14-16 minutes, or until the middle of the cakes are set. (I press them with my fingers, if they bounce back; they are done.)
- Cool completely.
For the peanut butter frosting
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup smooth peanut butter
- 3 cups powdered sugar
- 2 Tbsp. cocoa powder (I use Hershey’s Special Dark)
- 1/2 cup marshmallow fluff
- 1/4 cup heavy whipping cream, or milk
- In a large bowl, cream the butter and peanut butter.
- On low-speed, add the powdered sugar and cocoa powder.
- Mix in marshmallow fluff.
- As the mixture thickens, slowly (1 Tbsp. at a time) add the whipping cream or milk until the frosting is smooth. (You may need more or less than the 1/4 cup depending on humidity and oil base of your peanut butter, so go slow and test the consistency often.)
- Increase speed as all of the ingredients combine and whip until fluffy.
- Spread onto cooled cupcakes, or use a decorating bag and tip.
* I also topped each cupcake with a Reese’s Peanut Butter Cup Mini. (Different than a miniature.)
It was pretty cool listening to people trying to figure out how I got the peanut butter cups inside!!
Most everyone thought they would melt if I had baked them, so I must have cut the cupcakes and filled them after they were baked!
The secret’s out!!