Tuesday, September 27, 2011

Peanut Butter Cup Cupcakes



Chocolate Cupcakes 
  • 1 box of Devil's Food cake mix (my preference is Duncan Hines)
  • 1 (5.9 ounce) package of instant chocolate pudding mix
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup warm water
  • 1 tablespoon instant espresso granules (optional)
  • 30 Reese's minis (frozen. MUST be frozen!)
  1. Preheat the oven to 350 degrees. Line a muffin tin with paper liners, or spray with nonstick cooking spray.
  2. In the bowl of a stand mixer (or in a large bowl with a hand-mixer), combine the cake mix, pudding mix, sour cream, oil, eggs, vanilla, and water (if using espresso granules, dissolve them into the water),- beat on medium speed for about two minutes. Don't forget to scrape down the sides occasionally! 
  3. Distribute the batter among the muffin wells, about 3 tablespoons per cupcake. Press one frozen Reese's in the center of the batter- you don't have to press it down all the way, just a little bit. Gently smooth the batter over the top. 
  4. Bake for 18-22 minutes, or until the tops spring back when you touch them lightly with your finger. Allow to cool for 10 minutes in the pans, then remove to a wire rack to cool completely. *The cupcakes will sink a little in the middle, that's okay.
Peanut Butter Frosting
  • 3/4 cup unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1 tablespoon vanilla extract
  • 1 pound confectioners' sugar
  • 3-4 tablespoons heavy cream/half&half/milk (I used half&half)
  1. In the bowl of a stand mixer (or in a large bowl with a hand-mixer), cream the butter and peanut butter until light and fluffy. 
  2. About a cup at a time, slowly mix in the confectioners' sugar with the butter/pb. 
  3. Once all the sugar has been moistened, add in the vanilla and 2 tablespoons of heavy cream. Beat on high speed until light (at least 1 minute)- add in additional cream one tablespoon at a time until you reach your desired consistency.
  4. Pipe (or spread!) onto cupcakes. 
Keep these cupcakes stored in an airtight container in the fridge for up to 3 days.

5 comments:

  1. Oh my goodness.. that looks just too dang good! thank you thank you!!

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  2. AND THEY TASTED FABULOUS! BONUS being your neighbor :)

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  3. Are these tagged under baking? I need to make sure I can find them easily :)

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  4. Jamie made these for Donovan's party on Sunday and HOLY COW, they are AWESOME!!!

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  5. @Melissa
    woohoo! I'm so glad you guys tried a recipe! :)

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