There isn’t much better than chocolate and peanut butter so I decided to the two into these amazing Peanut Butter Cup Cupcakes.
I am a HUGE proponent of not recreating the wheel. Here’s what I want you to know:
It’s OK to use boxed cake mix!
I’ve said it before and I’ll stand true to that as long as I live. Big brands have taken the science out of cake making which makes my life soooo much easier and so why are we creating from scratch! BUT, along the way though, I have figured out how to change just a few things!
You’re definitely going to want to check out this blog post where I share the things that I change to a basic box mix.
Here are the ingredients to make these scrumptious Peanut Butter Cup Cupcakes:
- Devil’s Food Chocolate Cake – plus an extra egg, applesauce, whole milk, and instant pudding
- Reece’s Peanut Butter Cups
- Buttercream Icing
- Peanut Butter
- Vegetable oil
Get you box mix prepared as needed.
Unwrap your Reece’s Peanut Butter Cups.
Put a spoonful of cake batter into a lined cupcake pan and insert a peanut butter cup into it. Pour the remaining cupcake batter onto the top to cover the peanut butter cup.
Bake as directed and let cool.
While your cupcakes are baking, take about a cup of peanut butter and mix in a one tablespoon of vegetable oil at a time. You want the consistency to be somewhat “pourable”.
Chop up a few Reece’s Peanut Butter Cups to sprinkle on top of the finished cupcakes.
When cupcakes are done and cooled, pipe your icing onto the top and sprinkle your chopped peanut butter cups onto the top.
Using a piping bag, or a ziplock bag with a hole cut into the corner, drizzle the peanut butter over top.
ENJOY these Peanut Butter Cup Cupcakes and accept the kudos from family and friends for being the best baker around!