Yield: 24 cupcakes
Reese's Peanut Butter Cup Cupcakes
Swirls of chocolate and peanut butter frosting and a hidden peanut butter cup make these Reese's Peanut Butter Cup Cupcakes disappear quickly.
Prep Time
40 minutes
Cook Time
18 minutes
Total Time
58 minutes
Ingredients
- 1 chocolate cake mix
- 1 - 3.9 ounce box instant chocolate pudding
- 4 large eggs
- 1 cup water
- 1/2 cup canola oil
- 24 Reese's peanut butter cups
- Dark Chocolate Frosting
- Peanut Butter Frosting
- 12 minature Reese's peanut butter cups, cut in half
Instructions
- Preheat the oven to 325°. Place 24 cupcake liners in a cupcake pan. Place an unwrapped Reese's peanut butter cup in the bottom of each liner.
- Place the cake mix, pudding mix, eggs, water, and oil in a mixing bowl. Beat until completely mixed together.
- Spoon the batter evenly into the prepared cupcake liners. Bake for 18-20 minutes or until the tops spring back. Cool completely.
- Spoon the chocolate frosting into a small clear disposable piping bag. Repeat with another bag and the peanut butter frosting. Do not fill the bags more than half full.
- Cut off the tip from each bag. Drop both bags of frosting into another large piping bag that is fitted with icing tip 1M. Close the top of the frosting bags and hold tight with the palm of your hand.
- Swirl the frosting on top of the cooled cupcakes, refilling the individual frosting bags as needed.
- Top each cupcake with the halved peanut butter cups. Store in a loosely sealed container for a few days.
Notes
*If you do not want a large swirl of frosting on the cupcakes, make 1/2 a batch of each kind of frosting instead of the full batch.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 200Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 34mgSodium: 133mgCarbohydrates: 16gFiber: 1gSugar: 13gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.