REESE’S PEANUT BUTTER CUPCAKES #cake #dessert

REESE’S PEANUT BUTTER CUPCAKES #cake #dessert

These Reese’s Peanut Butter Cupcakes are always a crowd favorite! Chocolate cupcakes with peanut butter frosting and a Reese’s chocolate baked in the center.

It’s been really difficult writing this post, editing the pictures and getting it ready to share with you guys. It’s been a constant reminder that ALL I WANT is another one! Or two. Or three.

I’ve been dreaming of them ever since I made them.  Chocolate Cupcakes with Peanut Butter Frosting and a mini Reese’s chocolate baked in the center. BEST CUPCAKES EVER! You can never, ever go wrong with chocolate and peanut butter.

Use a standard muffin pan and place a muffin liner in each muffin cup. Fill with chocolate cupcake batter until each liner is half full. Place a Reese’s peanut butter cup in the center of each cup filled with batter. Now your cupcakes are ready to bake! Be sure to allow them to cool completely before frosting.

When your guests are ready to eat one they’ll find a happy suprise in the center: a Reese’s chocolate!

 Lemon Blueberry Cupcakes

Ingredients :
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

Instructions :

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.

 2Vn9A1N

 HOMEMADE CHURROS