This past weekend, the youth group at my church held a 24 hour Rock-a-Thon to raise money for Stop Hunger Now. Both of my boys were participating so, I put on my “Good Mom” hat and decided to bake some cupcakes for the kids to snack on while they rocked. I searched through my Pinterest board and found a fun recipe that was loaded with Reese’s Peanut Butter Cups & Pieces. And what teenager doesn’t love candy?
Personally, they were way too chocolate/peanut buttery for me – but, that’s just me. If you love rich chocolate/peanut butter desserts, this could be the cupcake for you. I did have a few issues with the recipe as is though. First off, I didn’t pay attention to the fact that it called for just a regular box mixed cake, without any doctoring. I hate box mixes, and this one didn’t change my mind; it turned out dry. If I was going to make these again, I would use a different chocolate cake recipe, my current favorite can be found here. The recipe also instructs to put the peanut butter cup at the bottom of the cupcake liner. I would put a little batter down first and put the peanut butter cup in the middle. With it on the bottom, it cooked and kind of browned which gave it a weird texture and taste.
With all of that said though, the frosting is DELICIOUS! It is much better than my previous peanut butter frosting recipe (even my husband agreed). The cupcakes were fun and were a hit with the kids (of course, they would probably eat anything though). If you decide to make them, I would definitely recommend tweaking them a little. I’m sure they would be perfect then!
For the Cake:
- Chocolate Cake Recipe (or box + ingredients)
- 18-24 regular size peanut butter cups
- 1 box Reese’s Pieces
For the Frosting:
- 1 cup unsalted butter, softened
- 1¼ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 2½ cups confectioners’ sugar
- 2 tablespoons heavy cream
- Preheat oven to 350 degrees. Line muffin tins with cupcake liners.
- Mix cake batter according to instructions.
- Place a small amount of batter at the bottom of each cupcake liner, then place a peanut butter cup in the liner.
- Spoon cupcake batter into cupcake liners, filling ¾ of the way.
- Bake per batter instructions or until firm to the touch on top. Let cool.
- For Frosting, combine butter and peanut butter in a mixing bowl and beat with an electric mixer until smooth. Add in vanilla extract. Gradually beat in confectioners’ sugar and heavy cream. Beat on high for a good 30 seconds.
- Spread frosting onto cupcakes with an offset spatula or a pastry bag fitted with a large star tip. Sprinkle with Reese’s Pieces.