Chocolate Peanut Butter Surprise Cupcakes W/ Peanut Butter Icing
"I originally made these for my son for his birthday when he was in kindergarten and he's asked for them every year since. You can also make this as a cake, you just have to space out the mini Reese's peanut butter cups so everyone that gets a slice gets a peanut butter cup. Also, follow the directions on the cake mix to figure out how long to bake the cake. I do not remember off the top of my head. So with a bit of peanut butter in the middle and homemade peanut butter icing on the cake, this is a choco-peanut-holics dream come true!"
- Ready In:
- 1hr 10mins
- Ingredients:
- 5
- Serves:
-
24
ingredients
- 1 (18 1/4 ounce) betty crocker milk chocolate cake mix (you will also need the ingredients listed on the box to make the cake mix)
- 24 mini Reese's Peanut Butter cups (unwrapped)
- 1⁄3 cup margarine (must be COLD and preferably not the spreadable margarine) or 1/3 cup salted butter (must be COLD and preferably not the spreadable margarine)
- 1⁄4 cup peanut butter
- 1 1⁄2 cups powdered sugar
directions
- Preheat the oven to the temperature noted on the cake mix box.
- Reserve 2 Tbsp dry cake mix (before you mix anything into it) and then follow the directions on the box and mix the cake mix using any additional ingredients listed on the box.
- Line 2 (12 cup) cupcake pans with paper liners.
- Fill each cupcake liner 1/3 full (on the first tray. DO NOT fill the second tray yet).
- Take a mini Reese's peanut butter cup and dip it into the 2 Tbsp of reserved dry cake mix. Roll it around until it is covered.
- Place one on in the middle of each of the cupcake liners, on top of the batter. Add another 1/3 c batter on top of the mini peanut butter cup. Make sure it is covered.
- When covered, bake in the oven according to time on the box. If you test it with a toothpick, make sure not to poke into the peanut butter cup when testing doneness.
- While the first tray is baking, begin mixing the icing by creaming the margarine and peanut butter.
- Add powdered sugar and mix.
- Add milk SLOWLY (do not add it all at once) until the icing is at your desired consistency. You may use more or less milk. It is all up to you.
- When first tray of cupcakes are done, repeat above steps #3-5.
- Allow cupcakes to cool completely before covering with icing.
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RECIPE SUBMITTED BY
PSU Lioness
Coal Township, Pennsylvania
The most defining trait in my life is that I am a mother to two wonderful boys (Tyler, 20 and Zayden, 9). I live in the little college town of Selinsgrove, Pennsylvania. It is the most wonderful place to live as it's nestled in the Appalachian Mountains and along the beautiful Susquehanna River.
Seeing that we live in Central Pennsylvania, our family is also a bunch of HARDCORE Penn State Nittany Lion fans! We are...PENN STATE! I was lucky enough to be given tickets to see Joe Paterno win his 400th game as the head coach of the football team. I cried like I did when my children were born.
The other love of my life is cooking. I didn't really start trying to cook until I was 20, but believe me I have made up for lost time! I absolutely adore baking and I do it whenever I can. I love making Christmas cookies and I have begun hosting our extended families at our home for Thanksgiving and Easter dinners. So far so good.
I love food.com because it allows me to expand my culinary skills and my recipe box with ideas from other people like me. There is something for everyone and I have been a loyal member since 2005. I hope you enjoy my recipes and if you have any questions, please feel free to contact me.
