Chocolate Peanut Butter Cup Mini Cupcakes

Line of three Peanut Butter Cup Stuffed Mini Cupcakes with Peanut Butter Chocolate Buttercream

Yesterday, I committed two cardinal food  sins:

1. I went to the grocery store hungry.  I ran in for some milk and somehow ended up driving home with a big bag of Reese’s cups
2. I used canned frosting for these cupcakes.  I KNOW!  But honestly, I was lazy and it was in my cupboard and sometimes, it’s important to make life easier on yourself.
Forgive me?  You will once you realize how over the top delicious and incredibly easy these cupcakes are to make.  I got the cupcakes in the oven last night while I was waiting for the pasta water to boil.  Yeah.  Easy like that.

Chocolate Peanut Butter Cup Mini Cupcakes

makes about 20 mini cupcakes

Cupcakes

  • 1 box Jiffy Yellow Cake Mix (this can sometimes be hard to find in the store.  You are more than welcome to use whatever yellow cake mix, just follow the directions on the back of the box)
  • 1/2 cup water
  • 1 egg
  • 20 Reeses miniatures
Line a mini muffin tin with mini cupcake wrappers.  If you don’t have mini cupcake wrappers-get some.  The Reese’s are going to melt and then stick to the bottom of your pan an pull apart your cupcakes if you don’t have cupcake wrappers.  You can buy them here and have them shipped right to your house.  Unwrap Reese’s miniatures and place one into the bottom of each cupcake wrapper.
In a large bowl, mix together cake mix, water, and egg.  Scoop about 1 1/2 tablespoons cake batter overtop of the Reese’s cup in the bottom of the mini cupcake tin.  Bake at 350 degrees for 12-15 minutes.  Allow to cool completely and then frost.  Maybe try not to eat them all while they’re cooling but be sure to sample at least one while they are warm.  They are pretty incredible even at this point.

Frosting

  • 1 can chocolate frosting
  • 1/2 cup peanut butter
Stir together chocolate frosting and peanut butter.  The good news is the peanut butter thickens up the canned frosting making it easier to pipe.  Fill your piping bag.  I used a Wilton 4B tip.  (Pro tip: don’t use a basic round tip with chocolate frosting or you run the risk of your frosting looking like poo).  Pipe swirls, stars, or whatever onto your cuppies.  Garnish with sprinkles, if you so desire.  Enjoy!