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Chocolate peanut butter cup mini cupcakes

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Servings 25 mini cupcakes

Equipment

  • Mixer

Ingredients

  • 1 1/2 cups dry yellow cake mix
  • 1/2 cup water
  • 2 1/2 tablespoons vegetable oil
  • 1 large egg
  • 1 large egg yolk

Instructions

  • Pre-heat oven to 350 degrees.
  • Because I usually only want about 25-30 of these cupcakes, I usually only make half a cake mix.
  • If using stand mixer, fit with paddle attachment.Pour cake mix into bowl. Add in water, oil and eggs .Beat on high speed for 1-2 minutes.
  • Line your mini muffin tin with mini muffin wrappers. This is a must because otherwise the peanut butter cups will stick to the bottom of the pan and be a gooey mess. Drop unwrapped mini peanut butter cups into the bottom of the cupcake wrappers.
  • Fill the cupcake wrappers with batter (only 3/4 of the way full).
  • Bake at 350 degrees for about 15 minutes (mini cupcakes don't take too long).
  • Allow to cool completely.
  • Frost with chocolate peanut butter buttercream. I like to pipe a swirl on top using a star tip but you can frost however you like.Enjoy!