Monday, April 1, 2013

Reese's Peanut Butter Cup Cupcakes

Reese's peanut butter cups have got to be one of my favorite candies. How can you go wrong with peanut butter and chocolate?! When I came across this recipe I knew I had to make these up. Let me tell you, this peanut butter frosting is to die for! My husband could seriously eat it by the spoonful!
 Reese's Peanut Butter Cup Cupcakes

 1 package devil's food cake mix 
1 (5.9 oz) package instant chocolate pudding mix 
1 C sour cream 
1 C vegetable oil
 4 eggs; slightly beaten 
1/2 C warm water
 1 tsp vanilla 
20-30 frozen miniature Reece's peanut butter cups
 3 sticks butter; room temperature 
1 cup creamy peanut butter 
1 1/2 lbs powdered sugar
 2 Tbsp vanilla extract
 6-8 Tbsp heavy cream
 Directions: For the cupcake Preheat your oven to 350. In a large bowl mix together cake mix, pudding mix, sour cream, vegetable oil, eggs,water, and vanilla. Line your muffin tins with paper liners. Fill your liners about 1/2 full or 3 Tbsp worth. Gently push a frozen snickers down into the bottom of the batter and smooth the surface making sure to cover the candy bar with batter. Bake for 18-22 minutes. Allow to cool completely before frosting. For the Frosting Cream together butter and peanut butter until smooth and creamy. Slowly add in powdered sugar until all 1 1/2 lbs have been mixed in. Add vanilla and 4 Tbsp heavy cream. (you can substitute with milk if you don't have heavy cream on hand) If you feel that you frosting is still too thick after the 4 Tbsp of cream have been added feel free to add more cream 1 Tbsp at a time until a desired consistency is reached. Pipe frosting onto cupcakes and garnish with chopped up Reese's.

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