Reese’s Peanut Butter Chocolate Cupcake

I’m pretty excited about this new post!  As you can (hopefully) tell by the photo above, these Reese’s Peanut Butter Chocolate Cupcakes are delicious.  I spent this past weekend with my boyfriend’s family in Ocean City, MD celebrating his sister’s birthday, so I wanted to make her a little something special.  She isn’t a big fan of cakes, but I knew she loved Reese’s, so when I came across this recipe I knew I had to make it. 

Everyone really loved how chocolatey and moist they were.  The secret ingredients that helped make them that way were a box of chocolate pudding mix and sour cream.  I had no problem dumping a box of chocolate pudding mix in, but the sour cream…. now that was another story.  I’ve only used sour cream in baking a few times, so I wasn’t sure how much of a difference it would really make, and let’s be honest, it really doesn’t sound that appetizing.  But let me tell you, I am now a believer in the power of sour cream!  It was incredible how moist it made the cupcakes and I will for sure be making these tasty things in the future!  

Note: The original recipe form the link above made 24 cupcakes.  The ingredients listed below are what I used, and will only make 12 cupcakes.  

Ingredients:
Cupcakes:
– 1/2 of a box of Devil’s Food Cake mix 
– 1 small box of chocolate pudding mix (3.9 oz.)
– 1/2 cup light sour cream
– 1/2 vegetable or canola oil
– 2 eggs
– 1/4 cup water
– 1 teaspoon vanilla 
– 12 mini Reese’s, unwrapped

Peanut Butter Frosting:
– 1/2 cup butter, softened
– 1/2 cup creamy peanut butter
– 2 cups powdered sugar
– 2 1/2 teaspoons of milk
– 12 mini Reese’s, unwrapped
Directions:
1. Preheat oven to 350 degrees and line a 12 capacity cupcake tin.
2. Combine all cupcake ingredients, except for the Reese’s, in a medium bowl. (the batter will be pretty thick)
3. Scoop batter evenly into cupcake tin. (An ice cream scoop works well.)
4. Press one mini Reese’s into the middle of each cupcake.  Don’t worry about pressing it all of the way down, just make sure the top of the Reese’s is not above the top of the batter.
5. Bake for 18 minutes, until just done, then set aside to cool.  
6. Combine all frosting ingredients, except Reese’s, in a medium bowl and combine with a mixer.  
7. To frost the cupcakes, I scooped the frosting into a large ziploc and cut off one corner.  
8. Place one Reese’s on top of each cupcake.  
Enjoy πŸ™‚


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4 comments on “Reese’s Peanut Butter Chocolate Cupcake

  1. These cupcakes were delicious! I can't wait for Holly to make some more. πŸ™‚ I am so surprised by the secret ingredient! Never would have guessed. Thanks Holly for sharing!

  2. BEST CUPCAKES EVER! No lie, I love me some chocolate and peanut butter but these were amazing! Decadent, moist, and a surprise in the middle πŸ™‚ I love when Holly B Baking! Her creations are scrumptious.

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