Out of This World Peanut Butter Cup Cupcakes

by Jennifer Wieland
Out of this world Peanut Butter Cup Cupcakes

 

 

There are recipes that I come up with sometimes that I make again and again  and become a staple in my baking routine. A recipe that people request all of the time and that is just simply so yummy you can’t pass it up. This is one of those recipes! These out of this world peanut butter cup cupcakes were first made in my house for my oldest son’s birthday on May 30th. Since then I have made them two more times already and have more requests for them too!

Out of this world Peanut Butter Cup Cupcakes

What makes these cupcakes so out of this world is the flavor. When you bite into one you truly taste a Reese’s Peanut Butter Cup in cake form. For any peanut butter cup fan this will be cupcake perfection! The other thing that makes this cake great is that it all starts out with a box mix that gets yummified!

 Out of this world Peanut Butter Cup Cupcakes

Peanut Butter Cup Cupcakes
Yields 24
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355 calories
33 g
58 g
24 g
6 g
10 g
82 g
194 g
28 g
1 g
12 g
Nutrition Facts
Serving Size
82g
Yields
24
Amount Per Serving
Calories 355
Calories from Fat 207
% Daily Value *
Total Fat 24g
37%
Saturated Fat 10g
50%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 58mg
19%
Sodium 194mg
8%
Total Carbohydrates 33g
11%
Dietary Fiber 2g
7%
Sugars 28g
Protein 6g
Vitamin A
8%
Vitamin C
0%
Calcium
2%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cupcakes
  1. 1 15.25 oz. box of devil's food cake mix (I used Pillsbury)
  2. 1/2 c. melted butter
  3. 1/2 c. Reese's Spreads Peanut Butter Chocolate
  4. 3 eggs
  5. 1/2 c. water
For the Reese's Spread frosting
  1. 1/2 c. salted butter, softened
  2. 1/2 c. Reese's Spreads Peanut Butter Chocolate
  3. 2 c. confectioners sugar
  4. 2 tbsp. whole milk
For the peanut butter frosting
  1. 1/2 c. salted butter, softened
  2. 1/2 c. creamy peanut butter
  3. 2 c. confectioners sugar
  4. 2 tbsp. whole milk
For the cupcakes
  1. Preheat oven to 350° and line muffin tins with liners.
  2. In a large bowl combine all of the ingredients and mix according to package directions.
  3. Scoop the batter into the prepared muffin tins and bake for 18-23 minutes or until a toothpick inserted comes out clean. Cool completely before frosting.
For the Reese's Spread frosting
  1. Cream together the softened butter and Reese's Spread on medium-high speed. Once it's light and fluffy stir in the confectioner's sugar in two batches. Stir in the milk just until combined. Scrape down the sides and then beat the frosting on high speed for 5-10 minutes.
For the peanut butter frosting
  1. Cream together the softened butter and peanut butter on medium-high speed. Once it's light and fluffy stir in the confectioner's sugar in two batches. Stir in the milk just until combined. Scrape down the sides and then beat the frosting on high speed for 5-10 minutes.
Notes
  1. To decorate the cupcakes you will partially fill two disposable pastry bags with each of the frosting flavors. You will the snip the tips open on each of them and place both bags into another pastry bag fitted with the pastry bag tip of your choice. When you pipe the frosting you will then get a swirled effect. Top each cupcake with a mini peanut butter cup for decoration.
beta
calories
355
fat
24g
protein
6g
carbs
33g
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My Sweet Sanity http://mysweetsanity.com/
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Jennifer is a mom to 5 boys, 1 girl and 1 husband. Her kids range in age from 4-20 so things are always crazy with everything from preschool, to autism, to college. She tries to bake, craft and blog her way through all of the craziness that life throws her way.

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