Mini "Reeses" Peanut Butter Cup-Cakes

By KDCooks

Ingredients

• Ror the Cupcakes:
• Favorite Dark Chocolate Box Cake Mix
• For the Topping:
• 1/2 cup heavy cream
• 1 10-ounce bag peanut butter chips
• For the Glaze:
• 1 tablespoon unsalted butter
• 6 ounces milk chocolate, finely chopped

Details

Servings 24

Preparation

Step 1

For Cupcakes:

Follow directions on Box mix for cupcakes.

Line a 24-cup mini muffin pan with paper liners.

Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cupcakes spring back when touched, about 20 minutes. Let cool in the pan 5 minutes, then transfer to a rack to cool completely.

Make the topping: Bring the cream to a simmer in a small saucepan, then pour over the peanut butter chips in a bowl and let stand until the chips melt, about 5 minutes. Whisk until smooth. Refrigerate until the topping is set, about 10 minutes, then beat with a mixer until fluffy. Transfer to a pastry bag with a 1-inch round tip and pipe peaks onto each cupcake. Place in the freezer while you make the glaze.

Make the glaze: Put the butter, chocolate and 3 tablespoons hot water in a small, deep microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes. Whisk until smooth. Dip the frozen peaks of each cupcake into the glaze, letting the excess drip off. Refrigerate until set, about 5 minutes.