Reeces Peanut Butter Cupcakes

Reeces Peanut Butter Cupcakes

  • Servings: 24
  • Difficulty: medium
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Moist Chocolate Cupcake with Peanut Butter Buttercream and a Bittersweet Chocolate Ganache.

These cupcakes are the Surviving Mother’s favorite. They are a huge hit at parties and never last more than a few hours! Who could resist chocolate and peanut butter?!

These cupcakes are the Surviving Mother’s favorite. They are a huge hit at parties and never last more than a few hours! Who could resist chocolate and peanut butter?!

Ingredients

FOR THE CUPCAKES

1 (18.25 ounce) package devil’s food cake mix 1 (5.9 ounce) package instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil 4 eggs, lightly beaten 2 teaspoons pure vanilla extract 1 tablespoon instant espresso granules dissolved in 1/2 cup warm water or 1/2 cup warm coffee (I use Cafe Bustelo)

1 Bag of Mini Reece’s Peanut Butter Cups for garnish

FOR THE PEANUT BUTTER BUTTERCREAM FROSTING

3 sticks unsalted butter, softened 1 cup creamy peanut butter 2 tablespoons vanilla extract 2 pounds confectioners’ sugar, sifted (or desired amount based on sweetness) 6-8 tablespoons heavy cream (if using milk, amount will be less)

FOR THE CHOCOLATE GLAZE

4 oz bittersweet chocolate, chopped into very small pieces 1/2 cup heavy cream 2 tablespoons honey 2 tablespoons light corn syrup 2 teaspoons pure vanilla extract

Directions

  1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
  2. In the bowl of a stand mixer or a large bowl with a hand mixer, add the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture or coffee. Mix on medium speed for about 2 minutes until all ingredients are well combined and the batter is mostly smooth.
  3. Spoon about 2 tablespoons of batter into 24 cupcake wells. Add a Tagalong (or any Girl Scout) cookie on top of the batter. Cover the cookie with one more tablespoon of batter in each well.
  4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
  5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
  6. FOR THE PEANUT BUTTER BUTTERCREAM FROSTING

  7. In a large bowl with a hand mixer, or the bowl of a stand mixer, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
  8. Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach desired consistency. Beat at high speed until frosting is smooth and fluffy
  9. Pipe frosting onto cooled cupcakes. I use Wilton tip 1A (as seen here)
  10. FOR THE CHOCOLATE GLAZE

  11. In a small saucepan over medium heat, warm the heavy cream until very hot. Do not boil.
  12. Place chocolate pieces in a glass bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.
  13. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners.
  14. Top with one Reeces Mini Cups  before the glaze hardens.

Bakers Notes:

– My favorite cake mix for this recipe is Betty Crocker Devil’s Food Cake with Pudding in the mix. You will still add the additional box of pudding. – If you don’t have instant espresso granules, you can substitute in 1/2 cup warm coffee. – The espresso in this recipe really just deepens the chocolate flavor, but if you aren’t into the whole coffee thing, just use 1/2 cup warm water.