Recipe by Aimee, frosting adapted from Martha Stewart
Have I mentioned how much I like peanut butter? I think you’ll find it to be a recurring theme on this blog.
I had been thinking about doing a baking blog for quite a while, but it was after making these cupcakes that I decided to actually go for it! They are so easy and such a perfect combination of peanut butter and chocolate. Plus who doesn’t want an extra little treat to top off a cupcake (especially when it’s a peanut butter cup)! The base is a boxed cake mix (again, a recurring theme). The peanut butter buttercream is easy, smooth and delicious. I already have it in mind for a few more recipes. Enjoy!
Peanut Butter Cup Cupcakes
1 box devil’s food cake mix (I use Duncan Hines)
1/3 cup water
1 1/3 cups vegetable oil
Preheat oven to 350 degrees. Combine all ingredients and mix well. Pour into cupcake liners, filling them about 2/3 full. Bake for approximately 25 minutes, or until tooth pick inserted into center comes out clean. Cool completely before frosting.
Peanut Butter Buttercream:
1 cup (2 sticks) butter, at room temperature
2 tsp vanilla
1 cup creamy peanut butter (may use more or less depending on how much of a PB flavor you would like)
5-6 cups powdered sugar, depending on how thick you desire
12 Reese’s Peanut Butter Cups, cut in half (24 total)
Beat butter with electric mixer, then add in vanilla, then peanut butter. Mix in powdered sugar in 1 cup increments. Frost cupcakes (I used a Wilton 2D tip). Place half of peanut butter cup on top of each cupcake.