Reeses Peanut Butter Cup Cupcakes

By SewingDragonfly

Ingredients

• 1 Box Chocolate Cake Mix (any kind)
• 18 Reeses cups
• –PEANUT BUTTER–
• BUTTERCREAM FROSTING–
• 3 3/4 cups Powdered sugar + 1/2 cup
• 1 tsp. Vanilla
• 3/4 cup Creamy Peanut Butter
• 6 tsp. Milk + 6 more tsp (or more.)
• 2 sticks [UNSALTED] Softened Butter

Details

Servings 24

Preparation

Step 1

Mix together ingredients for cake mix according to the back of the box. Fill each cupcake liner 3/4 full with batter. Cut 12 Reese cups directly in half. Set aside. Use the rest (6) cups and chop them in small pieces for inside the mix. Then fold them into each of the uncooked cupcakes. Bake @ 350 for 10-15 mins.


–PEANUT BUTTER BUTTERCREAM FROSTING–
Start by softening butter, mixing in powdered sugar, vanilla and the first 6 tsp. of milk. Then Slowly mix in Peanut Butter. Frosting should become super thick, if not, add more peanut butter…. but don’t go overboard!  Once the mixture is thick with the peanut butter add in 6 tsp. or more of milk to give the whole thing a wet effect. (Should have the texture of ice cream after being stirred… lol!) Make sure it isn’t soupy though. Then add in more powdered sugar, about 1/2 cup. (You may need to add more than that.) Should be fluffy and have a strong peanut butter taste!

Then pipe icing on cooled cupcakes, and stick the halved Reeses cups on top of the Frosting.