Reese’s Peanut Butter Cup Cupcakes + Peanut Butter Frosting
My husband (and kids!) are a huge fan of these Reese’s Peanut Butter Cup Cupcakes + Peanut Butter Frosting. I mean, who doesn’t love peanut butter and chocolate, right?
How is summer coming along for you? I already can’t wait for the kids to go back to school … and it’s so bloody hot in West (west) Texas, that they can’t really play outside unless it’s in the pool – with adult supervision – but, mommy has to work…and, well, you get the picture.
But one thing’s for sure. We all love baking, especially treats, like these Reese’s Peanut Butter Cup Cupcakes. They are usually all gone within 24 hours, so if you are making them for a party…well, you may need to make 2 dozen 😉
1 ¾ C. flour
1 C. packed brown sugar
¼ C. cocoa powder
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1 C. milk
1/3 C. vegetable oil
1 tsp. vanilla extract
1 bag of Reese’s Mini Peanut Butter Cups
Frosting Ingredients –
1 C. butter or margarine, softened
2 C. creamy peanut butter
4 C. powdered sugar
6 tbs. milk (you may need a little bit or more or a little bit less depending on how thick you like your frosting)
Preheat your oven to 350 degrees and line a 12ct. Muffin tin with cupcake liners (or use a non-stick spray). In a medium size bowl, combine the flour, brown sugar, cocoa, baking powder, baking soda and sale. Mix well and set aside. In a smaller bowl, combine the milk, egg and vanilla – whisk well. Slowly combine the dry ingredients with the wet ingredients and mix well. Pour about 1” of batter into the bottom of each muffin tin. Place 1 mini peanut butter cup into the middle of the batter and gently press down. Scoop another 2tbs. Of batter on top of the peanut butter cup. Bake for 20-25 minutes. Check the muffins by sticking a toothpick into the center around 21 minutes. If it comes out ‘clean’ they are done. Let the cupcakes cool completely.
Using a hand mixer beat the creamy peanut butter 2-3 minutes on low. This will make it nice and creamy. You do not want lumpy frosting. Slowly add in 2 C. of powdered sugar, ½ of your butter/margarine and ½ of your milk. Blend well and then slowly add the remaining sugar, milk and butter. Beat until smooth and creamy. Once your cupcakes have cooled you can frost them. Cut 6 mini peanut cups in ½ and place on top of the frosting.
**Makes approximately 12 cupcakes. 1 cupcake = 1 serving. Store in an airtight container up to 1 week.