Reese's Peanut Butter Cups are my favorite. I especially love the holiday versions, such as the Christmas tree, the Easter egg, the pumpkin, etc. I am assuming you know why and agree with me...because of all the extra delicious PB inside, and the chocolate is softer and it's this whole big thing...anyways!
I decided peanut butter cupcakes were something I needed to make, and why not? Afterall, Reese's PB Cups were on sale! These turned out very yummy, and I would definitely make them again. So cure your PB craving and bake some of these little yummies! This recipe made 36 mini cupcakes and 12 regular cupcakes.
Reese's Peanut Butter Cupcakes
- 1 box dark chocolate fudge cake mix
- 3 eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 24 regular Reese's Peanut Butter Cups - chopped (16 for mix, 8 for topping)
- 8 oz. semi-sweet chocolate morsels
- 1 cup heavy cream
- 1/2 cup peanut butter
- Preheat oven to 350 degrees. Place mini baking cups in mini cupcake pan.
- In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium and beat for 2 minutes. Fold in the 16 chopped peanut butter cups.
- Use a cookie scoop or tablespoon to spoon batter into cups. Bake at 350 degrees for about 20 minutes or until toothpick inserted comes out clean.
- Cool completely.
- Place semi-sweet morsels in a medium bowl. Bring the cream just to a boil and then pour over chocolate. Whisk chocolate until it melts, then add the peanut butter and whisk until smooth.
- Dip the tops of the cupcakes in the peanut butter/chocolate frosting.
- Sprinkle remaining chopped peanut butter cups over each cupcake.
- Refrigerate to set the the frosting.