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Ingredients
- For cupcakes:
- Duncan Hines Devil’s Food cake mix
- 4 eggs
- 1/2 cup canola oil
- 1 cup buttermilk
- For peanut butter frosting:
- 1 cup creamy peanut butter
- 8 tablespoons unsalted butter, at room temperature
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 3 tablespoons milk or cream
- For garnish:
- Hershey’s hot fudge sauce
- Reese’s Pieces candy
Details
Servings 24
Preparation time 20mins
Cooking time 40mins
Preparation
Step 1
Preheat the oven to 350 and line two cupcake pans with baking cups.
Blend cake mix, eggs, oil, and buttermilk at low speed for about 30 seconds. Beat at medium speed for 2 minutes. Fill baking cups 2/3 full. Bake 18 to 20 minutes or until inserted toothpick comes out clean. Cool on wire rack.
Meanwhile, cream together peanut butter in a stand mixer. Beat on medium-low speed to combine. Add the remaining ingredients and combine again. Beat on high for 2 to 3 minutes until frosting is light and fluffy. Add more milk if desired to get your desired spreading or piping consistency.
Frost cooled cupcakes. Place Hershey’s Hot Fudge Sauce in a small glass bowl for about 20 seconds. Pour into a Wilton squeeze bottle and let it cool for about 5 minutes. Drizzle chocolate sauce over cupcakes and garnish with Reese’s Pieces candy.
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