These Reese's Peanut Butter Cupcakes are dependably a group top choice! Chocolate cupcakes with nutty spread icing and a Reese's chocolate prepared in the inside.

I've been longing for them as far back as I made them. Chocolate Cupcakes with Peanut Butter Frosting and a smaller than usual Reese's chocolate heated in the inside. BEST CUPCAKES EVER! You can never at any point turn out badly with chocolate and nutty spread.

Utilize a standard biscuit container and spot a biscuit liner in every biscuit glass. Load up with chocolate cupcake hitter until every liner is half full. Spot a Reese's nutty spread glass in the focal point of each container loaded up with hitter. Presently your cupcakes are prepared to heat! Make sure to enable them to cool totally before icing.

At the point when your visitors are prepared to eat one they'll locate an upbeat suprise in the middle: a Reese's chocolate! The nutty spread icing is the truly champ with these cupcakes and it couldn't be simpler to make.

At times you just have 5 minutes to put together a treat, and the hitter for these cupcakes just takes that long! What's more, the best part is nobody will ever supposition (or care) that you utilized a cake blend!



For the Chocolate Cupcakes

  • 1 box chocolate cake mix
  • 4 large eggs
  • 1 cup milk
  • 1/4 cup oil (vegetable or canola oil)
  • 2 heaping Tablespoons plain Greek yogurts
  • 30 mini Reese's Peanut Butter Cups , divided

For the Peanut Butter Frosting:

  • 1/2 cup butter (1 stick), room temperature
  • 1 1/2 cups creamy peanut butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 Tablespoons milk


  1. Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners. 
  2. Mix together the cake mix, milk, eggs, oil and Greek yogurt until smooth. Spoon batter into cupcake pans, filling the liners 1/2 full. 
  3. Place a Reese's PB cup into the center of the batter in each cup (it's okay if the the tops of the Reese's are showing, like photo above). 
  4. Bake cupcakes for 16-20 minutes or until done. Allow to cool completely before frosting.
  5. For the Peanut Butter Frosting
  6. Beat together butter, and peanut butter and mix until smooth. 
  7. Add powdered sugar and vanilla and beat again until combined. 
  8. Add milk and mix until light and fluffy. (Add more milk or powdered sugar if needed to make the frosting thicker or thinner). 
  9. Frost cupcakes (I used a wilton 1M tip in the photos above). 
  10. Chop up the remaining pieces of Reese's and gently press into frosting. 
  11. Store leftover cupcakes, covered, in the fridge for 3-4 days.

For more detail :

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