Reese’s Peanut Butter Cup Cupcakes – From a Box Mix
I don’t typically use box cake mix, but this will make it easy for anyone to replicate these cupcakes, even if you are a first time baker. Using a box cake mix will also cut down on ingredient investment; if you are not already an avid cake baker, you will appreciate this; and my simple adjustments will make these more like a “scratch” cake.
CHOCOLATE CUPCAKE BATTER
Makes appx 2.5 dz cupcakes
Vanilla Duncan Hines cake mix, I used “classic white” 15.25oz box
4 whole Large eggs, room temperature
1 cup Milk, warmed to room temp
2/3 cups Butter, measured then melted
1/2 cup baking cocoa
2 TBS granulated sugar
Preheat your oven to 350 degrees F
Line cupcake pans with cupcake liners.
Mix all ingredients from “Part One” together, then scoop cupcakes using a scoop that holds roughly 3 Tablespoons of batter, like this large sized scoop here.
POP cupcake pans into the oven on a rack positioned in the middle, bake for appx 18-22 minutes. Check your cupcakes with a toothpick. If the center releases a clean toothpick then your cupcakes are done, remove from the oven and let cool.
The chocolate cake batter is AWESOME with cookie dough added, if you feel like experimenting too.
*Note, due to the heavier frosting, a denser cake is what we are going for.
While our cupcakes are baking, let’s prep the frosting. I do recommend using a stand mixer, it is faster and you can whip the frosting until it’s nice and creamy without your arm wanting to fall off.
PEANUT BUTTER FROSTING
This is easy to make and fluffy.
PEANUT BUTTER FROSTING RECIPE
Good for appx 12 cupcakes
½ cup peanut butter, I used Peter Pan Creamy
5 TBS butter, softened
2 cups powdered/icing/confectioners’ sugar
2 TBS milk
1 tsp vanilla
Bag of Mini Reese’s PB Cups, cut up, for topping.
On a low setting, cream the peanut butter and butter, add vanilla extract. Then, alternate between adding the sugar and milk. Once mixed, beat it on high to get it nice and fluffy.
If you want to scoop the frosting like I did, set in fridge for the frosting to firm up, check after 20 minutes. I used the medium sized scoop. After frosting the cupcake, dip the cupcake into the cut up Reese’s peanut butter cups.
NOTE: If you let it rest in the fridge too long, you may have to let it thaw and re-beat in the mixer, so you are able to scoop it.
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