Gourmet Reese’s Peanut Butter Cup Cupcakes

By á-20635

Ingredients

• 1 box (18 oz.) chocolate cake mix
• 1 cup Hellmann’s® or Best Foods® Real Mayonnaise
• 1 cup water
• 3 eggs
• 1 (12 oz bag) Reese’s miniature peanut butter cups, unwrapped
• 1 cup butter, softened
• 2 cups Skippy Creamy Peanut Butter
• 4 cups powdered sugar
• 6 Tablespoons milk, or more if needed
• Preheat oven to 350°. Line two 12-cup muffin pans with cupcake liners;
• set aside.

Preparation

Step 1

Beat cake mix, Hellmann’s® or Best Foods® Real Mayonnaise, water and
eggs in large bowl with electric mixer on low speed 30 seconds. Beat
on medium speed, scraping sides occasionally, 2 minutes.Scoop or spoon
into prepared muffin cups.
Place one Reese’s peanut butter cup into the center of each cupcake.
Press the peanut butter cup into the batter so 2/3 of the peanut
butter cup is covered with batter. The peanut butter cup will sink
further in the cupcakes as it cooks.
Bake 18 minutes or until toothpick inserted in centers comes out
clean. Cool 10 minutes on wire racks; remove from pans and cool
completely.
Place the peanut butter and butter into a large bowl. Beat with a
mixer until well blended
Add half the sugar and half the milk to the butter mixture. Mix until blended.
Add the remaining sugar and milk. Mix until blended and the beat with
mixer for 3 minutes until nice and fluffy. Add more milk if needed to
received desired consistency.
Pipe frosting onto cooled cupcakes. Cut remaining peanut butter cups
in half. Place 1 half on top of each cupcakes.