Chocolate cupcakes with peanut butter frosting and a Reese’s chocolate baked in the center.
It’s been really difficult writing this post. Editing the pictures. Getting it ready to share with you guys. It’s been a constant reminder that ALL I WANT is another one of these cupcakes. Or two. Or three. I’ve been dreaming of them ever since I made them. Chocolate Cupcakes with Peanut Butter Frosting and a mini Reese’s chocolate baked in the center. BEST CUPCAKES Ever. You can never, ever go wrong with chocolate and peanut butter.
*Disclaimer….these cupcakes are made using a cake mix (gasp!). Here’s the honest truth. As much as I totally believe in cooking everything from scratch (here’s my favorite homemade chocolate cupcakes recipe) I believe there is a time and a place for boxed cake mixes. I “doctor” cake mixes all the time–I change the add-in’s so that the end result tastes like they’re from scratch! Sometimes you only have 5 minutes to throw together a treat, and the batter for these cupcakes only takes that long! And the best part is no one will ever guess (or care) that you used a cake mix!
- 1 box chocolate cake mix
- 4 eggs
- 1 cup milk
- 1/4 cup vegetable oil
- 2 heaping Tbsp Greek yogurt
- 30 mini Reese's cups, divided
- 1/2 cup (1 stick) butter, room temperature
- 1 1/2 cups creamy peanut butter
- 2 cups powdered sugar
- 1 1/2 tsp vanilla
- 1/2 cup evaporated milk or cream
- Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners. Mix together the cake mix, milk, eggs, oil and Greek yogurt until smooth. Spoon batter into cupcake pans, filling the liners 1/2 full. Place a Reese's PB cup into the center of the batter in each cup and gently press it down a little (the tops of the Reese's can still be showing, like photo above). Bake cupcakes for 16-20 minutes or until done. Allow to cool completely before frosting.
- Beat together butter, and peanut butter until smooth. Add powdered sugar and vanilla and beat again until combined. Add cream or milk, beating well until light and fluffy. (Add more milk or powdered sugar if needed to make the frosting thicker or thinner). Frost cupcakes (I used a wilton 1M tip in the photos above). Chop up the remaining pieces of Reese's and sprinkle on top of the frosting.
- *For a completely "from scratch" chocolate cupcake recipe, here's my favorite: http://tastesbetterfromscratch.com/2015/02/chocolate-cupcakes-chocolate-buttercream-frosting.html
Try some of my other favorite chocolate cake desserts: