Peanut Butter Cup Cupcakes
Recipe from
Yield: 24 Cupcakes
Ingredients:
CUPCAKES
- 1 (18.25 ounce) package devil's food cake mix
- 1 (5.9 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
- 24 Reese's Miniatures; frozen (this prevents them from disappearing into the batter)
PEANUT BUTTER BUTTERCREAM FROSTING
- 3 sticks unsalted butter, softened
- 1 cup creamy peanut butter
- 2 tablespoons vanilla extract
- 1.5 pounds (24 ounces or about 5.5 cups) confectioners' sugar, sifted
- 6-8 tablespoons heavy cream (if using milk, amount will be less)
Directions:
CUPCAKES
- Preheat oven to 350° F.
- Line muffin tin with paper liners or spray with non-stick cooking spray.
- Beat the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture for about two minutes.
- Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter.
- Press one frozen Reese's Miniature into the center of each cupcake.
- Bake 18-22 minutes.
- Cool in muffin tins 10 minutes.
- Remove cupcakes from muffin tins and cool on a wire rack.
PEANUT BUTTER BUTTERCREAM FROSTING
- Cream butter and peanut butter.
- Add confectioner's sugar.
- Beat in vanilla and 4 tablespoons of heavy cream.
- Add an additional 1 to 4 tablespoons of cream as needed and beat until smooth and fluffy
- Pipe frosting onto cooled cupcakes and finish with chopped Reese's Peanut Butter Cups.
- NOTES: Best if served the day they are made, but will store in a sealed container within the refrigerator for two days.