Description
Delight in these rich and fudgy chocolate cupcakes topped with creamy peanut butter frosting and sprinkled with mini Reese’s Peanut Butter Cups for an irresistible treat perfect for any occasion.
Ingredients
Scale
Chocolate Cupcakes
- 1 box chocolate cake mix
- 3 large eggs
- 1 cup milk
- ¼ cup vegetable or canola oil
- 2 heaping tablespoons plain Greek yogurt
- 30 mini Reese’s Peanut Butter Cups, unwrapped and divided
Peanut Butter Frosting
- ½ cup butter, at room temperature
- 1½ cups creamy peanut butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (180°C) and line two standard muffin tins with cupcake liners to prevent sticking. In a large bowl, combine the chocolate cake mix, eggs, milk, oil, and Greek yogurt. Mix thoroughly until the batter is smooth and well blended. Spoon the batter evenly into the liners, filling each about halfway full to allow room for rising. Bake for 16–20 minutes, or until a toothpick inserted near the edge comes out clean. Once baked, let the cupcakes cool completely before moving on to frosting.
- Make the Peanut Butter Frosting: In a mixing bowl, beat the softened butter and creamy peanut butter together until the mixture becomes smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating continuously until fully combined. Slowly mix in the milk one tablespoon at a time, adjusting to achieve a light and fluffy consistency. Add more powdered sugar or milk as needed to reach the desired texture.
- Frost and Decorate: Once the cupcakes are completely cooled, use a piping bag or spatula to frost each cupcake generously with the peanut butter frosting. Chop the remaining mini Reese’s Peanut Butter Cups and gently press them into the frosting on top of each cupcake for an added burst of flavor and decorative touch. Store any leftover cupcakes covered in the refrigerator for up to 3–4 days to maintain freshness.
Notes
- Ensure the cupcakes are fully cooled before frosting to prevent the frosting from melting.
- Use a piping bag for a neat and professional frosting finish, or a spatula for a rustic look.
- Leftover cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for 3–4 days.
- For added texture, consider mixing chopped nuts into the frosting or sprinkling on top.
- If mini Reese’s Peanut Butter Cups are unavailable, substitute with chopped regular-sized Reese’s.
