Monday, May 7, 2012

Chocolate Peanut Butter Reese’s Cupcakes-Cupcake of the Month

Well its early in the month, but I am so excited about these cupcakes! I am starting something new for each month and doing a cupcake of the month. I’ve made these last month, actually two months ago for the March Birthdays at my job. It’s also a special month because I turn 21…again lol. Not that I am much older than that, but 21 is a good age because I am able to have a nice beverage. 

I know I normally preach about eating healthy, but I always say everything in moderation. These might go a little over the top, but these are really good, and I hope you guys try these. I took an element from a lot of my favorite blogs and made them into one. These are my Chocolate Peanut Butter Reese’s Cupcakes. These are a doctored up chocolate cake mix, with a Reese’s cup inside and a swirled chocolate and peanut butter frosting. 

If you do not have frosting tips to swirl the frosting, this is what I would do:  Frost the cupcakes with the peanut butter frosting and then make a chocolate ganache

Here’s how to do it.


Adapted from A Bitchin' Kitchen
Reese's cup inside inspired by Our Best Bites
1 box cake mix (I use Devil's Food Cake)
1 box (3.5 ounces) instant chocolate pudding
2 cups sour cream
3 large eggs
1/3 cup vegetable oil
1/2 cup water
24 Mini Reese’s Peanut Butter Cups plus about 12 extra for garnish

Preheat oven to 350 degrees. Put cupcake liners in two cupcake pans. 

In the bowl of an electric mixer, combine cake mix, pudding, sour cream, eggs, oil and water on medium speed, until well combined. Fill each cupcake liner about 1/3 full with cupcake batter. Top with an unwrapped mini Reese’s Peanut Butter Cup and top  with batter making sure the Reese's cup is covered (I but my Reese's cup upside down) and bake for 18-20 minutes or until a toothpick cups out clean.

While the cupcakes are baking, make the frosting. 

When the cupcakes our cool, frost the cupcakes and garnish with the left over Mini Reese's Peanut Butter Cups.

Frosting recipes follow.
Peanut Butter Frosting 

From Ina Garten

1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth. 

Chocolate frosting

1/2 c. melted butter
1/3 c. unsweetened cocoa powder
1/3 c. evaporated milk
1 lb. powdered sugar
1 tsp. vanilla

Beat together the frosting ingredients on high speed until light and fluffy

I also learned how to swirl the cupcakes from Our Best Bites and they have a great tutorial here. I had a little problem with the swirling of the frosting, but that was my fault.

Thank you to my favorite blogs that inspired this cupcake. I hope you guys try these they are so good.


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