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REESE'S CUPCAKES

Moist chocolate cupcakes filled with sweet peanut butter, topped with buttercream and Mini Reese's cups.
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Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box chocolate cake mix
  • 3/4 cup vegetable oil
  • 1 cup water
  • 3 large eggs
  • 1 cup peanut butter
  • 1/4 cups powdered sugar for the peanut butter filling
  • 1/2 cup butter softened, for the frosting
  • 1 1/2 tsp vanilla extract
  • 2 1/4 cups powdered sugar for the frosting
  • 3-5 tbsp milk use as needed for frosting consistency
  • Mini Reese's cups for topping

Equipment

  • 12-cup muffin pan
  • Hand mixer

Method
 

  1. Heat the oven to 350°F and line a 12-cup muffin pan with paper liners.
  2. Mix the cake mix, oil, water, and eggs until smooth, then divide the batter among the liners.
  3. Bake for 18 to 23 minutes, cool in the pan for 5 minutes, and finish cooling on a rack.
  4. Mix the peanut butter with 1/4 cups powdered sugar, divide into 12 portions, and roll into balls.
  5. Beat the butter, 2 1/4 cups powdered sugar, vanilla, and milk into a smooth frosting.
  6. Cut a small center from each cooled cupcake, add the filling, replace the cake, frost, and top with a Mini Reese's cup.

Notes

  • Use creamy peanut butter for a firm, smooth filling.
  • Cool the cupcakes fully before filling and frosting.
  • Refrigerate leftovers in a covered container for up to 4 days.