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.
I’ve been dreaming of them ever since I made them. Chocolate Cupcakes with Peanut Butter Frosting and a mini Reese’s chocolate baked in the center. BEST CUPCAKES Ever. You can never, ever go wrong with chocolate and peanut butter.
*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! Sometimes you only have 5 minutes to throw together a treat, and the batter for these cupcakes only takes that long! And the best part is no one will ever guess (or care) that you used a cake mix!
For the Chocolate Cupcakes* :
- 1 box chocolate cake mix
- 4 eggs
- 1 cup milk
- 1/4 cup vegetable oil
- 2 heaping Tbsp Greek yogurt
- 30 mini Reese’s cups, divided
For the Peanut Butter Frosting :
- 1/2 cup (1 stick) butter, room temperature
- 1 1/2 cups creamy peanut butter
- 2 cups powdered sugar
- 1 1/2 tsp vanilla
- 1/2 cup evaporated milk or cream
- Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners.
- Mix together the cake mix, milk, eggs, oil and Greek yogurt until smooth.
- Spoon batter into cupcake pans, filling the liners 1/2 full.
- 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).
- Bake cupcakes for 16-20 minutes or until done. Allow to cool completely before frosting.
For the Peanut Butter Frosting
- Beat together butter, and peanut butter until smooth.
- Add powdered sugar and vanilla and beat again until combined.
- Add cream or milk, beating well until light and fluffy.
- (Add more milk or powdered sugar if needed to make the frosting thicker or thinner).
- Frost cupcakes (I used a wilton 1M tip in the photos above).
- Chop up the remaining pieces of Reese’s and sprinkle on top of the frosting.
You can find complete recipes of this REESE’S PEANUT BUTTER CUPCAKES in tastesbetterfromscratch.com