Description
These Chocolate Peanut Butter Cup Cupcakes are a delightful treat featuring a moist yellow cake base enriched with peanut butter and sour cream. Each cupcake hides a mini Reese’s Peanut Butter Cup inside, topped with a luscious swirled frosting combining rich chocolate and creamy peanut butter flavors, making them irresistibly decadent.
Ingredients
For the Cupcakes
- 1 Duncan Hines yellow or white cake mix
- 1 cup sour cream (full-fat or light, not fat-free)
- 3 eggs
- 1/4 cup canola oil
- 3/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 24 unwrapped mini Reese’s Peanut Butter Cups
For the Chocolate Frosting
- 1/4 cup melted real butter (not margarine)
- 3 tablespoons unsweetened cocoa powder
- 1/2 pound powdered sugar
- 3 tablespoons evaporated milk
- 1/2 teaspoon vanilla extract
For the Peanut Butter Frosting
- 1/2 cup creamy peanut butter
- 1/4 cup real butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (can use leftover evaporated milk)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with cupcake liners and set them aside to be ready for the batter.
- Mix Cupcake Batter: In a large bowl, combine the cake mix, sour cream, eggs, canola oil, peanut butter, and vanilla extract. Use an electric mixer on medium-low speed to mix for 30 seconds, scraping down the sides of the bowl frequently. Then increase the speed to high and beat the batter for another 3 minutes until smooth and well combined.
- Fill Muffin Cups and Add Peanut Butter Cups: Spoon the batter into each lined muffin cup filling them halfway. Place one unwrapped mini Reese’s Peanut Butter Cup into the center of each. Then, fill the muffin cups with the remaining batter until about three-quarters full, ensuring the peanut butter cups are fully covered.
- Bake the Cupcakes: Bake the cupcakes in the preheated oven for 18-22 minutes or until the tops are golden brown and a toothpick inserted near the filling comes out clean. Remove the cupcakes from the oven and allow them to cool completely in the pans.
- Prepare the Chocolate Frosting: While the cupcakes cool, make the chocolate frosting by combining melted butter, unsweetened cocoa powder, powdered sugar, evaporated milk, and vanilla extract in a mixing bowl. Whip the mixture until light and fluffy, adjusting consistency with additional milk if necessary.
- Prepare the Peanut Butter Frosting: In a separate bowl, combine creamy peanut butter, softened butter, powdered sugar, vanilla extract, and 2-3 tablespoons milk (or leftover evaporated milk). Whip until light and fluffy, adding more milk if needed to achieve spreadable consistency.
- Frost the Cupcakes: Once the cupcakes have cooled completely, frost them by swirling the chocolate and peanut butter frostings together to create a beautiful marbled effect. Use a piping bag or an offset spatula for an elegant finish.
Notes
- Do not use fat-free sour cream as it may affect the cupcake texture.
- Ensure the mini Reese’s Peanut Butter Cups are fully covered with batter to avoid burning during baking.
- Leftover evaporated milk can be used in the frosting for enhanced flavor.
- For best results, cool the cupcakes completely before frosting to prevent melting.
- You can store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
