Peanut Butter Cup Cupcakes
Make 24 cupcakes
What you need:
1 box chocolate cake mix
1 1/3 cup of milk
1/3 cup of vegetable oil
1 bag mini Reese peanut butter cups
(I used 1 (chopped) inside each cupcakes and about 2-3 (chopped) on the tops.
1 can chocolate frosting
What to do:
Pre-heat the oven to 350F.
In a large mixing bowl, mix the dry cake mix, milk, oil and eggs together until well combined.
Place cupcake liners into your muffin/cupcake tins.
Scoop enough cupcake batter into each one until they are about 3/4 way full.
Chop 1 mini peanut butter cup for each cupcake. (24)
Once chopped, sprinkle the mini peanut butter cups into each cupcake liner of batter, and swirl with a knife.
Bake at 350F for about 19-22 minutes.
Test cupcakes after 20 minutes to see if they are done.
Test cupcakes by inserting a toothpick into the center of the cupcake and removing it, if its clean the cupcakes are ready.
Once cupcakes are done, remove from oven and muffin tray.
Let cool on a wire rack until completely cooled.
While the cupcakes are cooling, chop 2-3 mini peanut butter cup for the top of each cupcake.
After the cupcakes are cool, scoop frosting into a microwave safe bowl.
Microwave on high for 30 seconds. Remove and stir (it will be hot).
Frosting should be liquid. If not, place back into the microwave for 15 more seconds, remove and stir.
Continue until frosting is liquidfied.
For the smooth frosting surface; taking one cupcake at a time, dip the top of the cupcake into the bowl of liquid frosting.
Make sure the entire top is submerged.
Remove from bowl and let excess frosting drip off.
Set cupcake upright onto wire rack and sprinkle with chopped mini peanut butter cups, while frosting is still wet.
Do this with all cupcakes 🙂
Now if you want the frosting to firm up a little bit, stick them in the fridge for about 10 minutes.