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Miniature peanut butter cups baked in the middle with mini's to garnish


Notes

  • This recipe is inspired by My Baking Addiction. Visit the site -- It's a must-see. 
  • This is a light, springy cake, which I think is perfect for this particular cupcake. If you prefer a more dense cake, just add a box of instant chocolate pudding mix to the cake batter.
  • Never skip freezing the Reese's Miniatures -- having them that cold ensures they don't completely melt while baking.
  • There will be a dip, or hole, in the top of the cupcakes after baking -- this is normal. You'll fill it with the buttercream frosting.
  • Once my buttercream is at the consistency I want, I always mix on high for another 2-4 minutes to make it extra smooth.
  • In this picture, I used a large round tip to pipe on the frosting, but I've also used an open star tip and it looks just as good; adding a sprinkling of grated chocolate to enhance the texture created by the star tip is an extra nice touch.

CHOCOLATE PEANUT BUTTER CUP CUPCAKES


INGREDIENTS

Cake

  • 1 box Devil's Food cake mix
  • 1 box instant chocolate pudding mix
  • 4 large eggs
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • 1 tablespoon instant espresso granules dissolved in 1/4 cup hot water
  • 24 frozen Reese's Miniatures 

Frosting

  • 3 cups softened non-salted butter
  • 1 cup smooth peanut butter
  • 2 tablespoons vanilla extract
  • 5 1/2 cups powdered sugar
  • 6-8 tablespoons heavy cream
 

DIRECTIONS

Cupcakes

  • Preheat oven to 350F.
  • Line cupcake pan.
  • Combine all ingredients in stand mixer (with paddle attachment) and beat until combined.
  • Press one Reese's Miniature in center of each cupcake.
  • Fill cupcake liners 2/3 full.
  • Bake 18-22 minutes (until toothpick comes out clean).
  • Remove from oven and transfer cupcakes to wire rack to cool.

Frosting

  • Combine butter and peanut butter in stand mixer (with paddle attachment) and mix on medium speed until creamy (around 2 minutes).
  • Turn mixer to low and slowly add powdered sugar until blended.
  • Add vanilla and 4 tablespoons heavy cream. Mix on low speed until well-blended.
  • Add 2-4 additional tablespoons heavy cream until frosting is your desired consistency.
  • Beat frosting on high until it's light and fluffy.
  • Pipe onto cupcakes and top with Reese's Mini.

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