These moist chocolate cupcakes are topped with an irresistibly good homemade fluffy peanut butter frosting.
Prep Time: 20 mins • Cook Time: 20 mins • Makes: 24 cupcakes
INGREDIENTS
- 1 box dark chocolate fudge cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- water
- 30 mini Reese’s Peanut Butter Cups, divided
- 1/2 cup butter, room temperature
- 1 1/2 cups creamy peanut butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 Tablespoons milk
DIRECTIONS
- Heat oven to 350°F. Line two regular muffin tins with cupcake liners.
- Make the cupcakes according to the chocolate cake package directions.
- Spoon batter into cupcake pans, filling the liners three-quarters full. Place a Reese’s Peanut Butter Cup into the center of the batter in each cup.
- Bake according to package directions.
- Allow the cupcakes to cool completely before frosting.
- Beat together butter, and peanut butter and mix until smooth.
- Add powdered sugar and vanilla and beat again until combined.
- Add milk and mix until light and fluffy. (Add more milk or powdered sugar if needed to make the frosting thicker or thinner).
- Frost cupcakes using a piping bag and a large round tip (or tip of your choice).
- Chop up the remaining pieces of Reese’s Peanut Butter Cups and gently press them into the frosting.
- Store leftover cupcakes, covered, in the fridge for 3-4 days.
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