Do you like chocolate?
How about peanut butter?
Me too, oh my…me too.
So does my friend Pam, which is why I made them for her birthday back in May (4 months ago!). Don’t be mad that I have waited to long to share this dynamite recipe with you all, okay? I got sidetracked by my grill and ended up making this
and some of these
and then the world turned all golden and cool and I had a serious urge to make a few fruit crisps
and Pumpkin Whoopie Pies
and well…these Chocolate Peanut Butter Cupcakes got left behind for a while.
But now, here they are just for you…and I sure hope you are glad, because they are made of peanut butter and chocolate, as I previously touted. A moist chocolate cupcake gets baked right over the top of a Reese’s Peanut Butter Cup. Then a silky-smooth, peanut butter and cream cheese frosting is swirled over each cupcake and topped with a mini Reese’s Peanut Butter Cup. They are absolutely divine!
Let me show you how to make them…before another 4 months up and passes us by.
Chocolate Peanut Butter Cupcakes
Time: 1 hour
Yield: 36 cupcakes
Recipe for cake from the lovely Cindy Schut…frosting recipe from Jamie Cooks It Up!
1 box Devils Food Cake Mix
1/3 C flour
1 small (3.4 ounce) box instant chocolate pudding
1 1/2 C water
1 t vanilla
1/3 C oil
1/3 C sour cream
36 Reese’s Peanut Butter Cups
1 (8 ounce) package cream cheese, softened
1/2 C creamy peanut butter
6 C powdered sugar
1 t vanilla
5 T milk
1 (8 ounce) bag mini peanut butter cups
1. Preheat your oven to 350 degrees. To make the cupcake batter, place 1 devils food cake mix, 1/3 cup flour and 1 small package of chocolate pudding into your stand mixer or large mixing bowl. Toss the ingredients together to combine.
2. Add 1 1/2 C water, 4 eggs, 1 t vanilla, 1/3 C oil and 1/3 C sour cream. Mix on low speed for 1 minute. Scrap the bottom of the bowl with a rubber spatula to make sure all of the dry ingredients are getting incorporated. Then mix on medium speed for 2 minutes, or until the batter is nice and glossy. Glossy batter is a beautiful thing to behold.
3. Line your muffin tins with cupcake liners. Unwrap 36 Reese’s Peanut Butter Cups and place one in the bottom of each liner.
4. Scoop some batter into each liner, just about half way full, please. You don’t want them to overflow when baking. Pop them into the oven and bake for 12-15 minutes, or until the top of the cupcakes spring back when lightly tapped.
5. Remove the pans from the oven and let the hot cupcakes rest in the pans for about 5 minutes. Then remove them to a wire rack and let them cool completely.
6. To make the frosting, toss 1 package of softened cream cheese and 1/2 cup creamy peanut butter into your stand mixer. Beat it until it’s nice and smooth.
7. Add 6 cups powdered sugar, 1 teaspoon vanilla, 5 tablespoons of milk and a dash of salt. Beat until all ingredients are incorporated and the frosting is smooth.
8. Find yourself a pastry bag and a large star tip, 1M is the size I used. (You can buy both of these at Walmart in the cake decorating section. They can also be found at cake decorating supply stores, and most craft stores.) Snip the end off of the pastry bag and drop your tip into it. Spoon the frosting into the bag and swirl the frosting on top of a cupcake.
9. As soon as the frosting has been piped onto the cupcake, add a little mini peanut butter cup. (These can be found on the candy aisle at most grocery stores).
If you frost all of the the cupcakes first, and then try to attatch the little peanut butter cups, the frosting will have dried a bit and they will be hard to fasten into the frosting. Just a little word to the wise, here.
Only frost one at a time.
Store the cupcakes in the fridge until you are ready to serve. If you need to make them a head of time for a party or gathering, they freeze really well. Just be sure to keep them in an air tight container.