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Chocolate Peanut Butter Surprise Cupcakes W/ Peanut Butter Icing

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“I originally made these for my son for his birthday when he was in kindergarten and he's asked for them every year since.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!”
1hr 10mins

Ingredients Nutrition

  • 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)
  • 13 cup margarine (must be COLD and preferably not the spreadable margarine) or 13 cup salted butter (must be COLD and preferably not the spreadable margarine)
  • 14 cup peanut butter
  • 1 12 cups powdered sugar


  1. Preheat the oven to the temperature noted on the cake mix box.
  2. 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.
  3. Line 2 (12 cup) cupcake pans with paper liners.
  4. Fill each cupcake liner 1/3 full (on the first tray. DO NOT fill the second tray yet).
  5. 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.
  6. 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.
  7. 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.
  8. While the first tray is baking, begin mixing the icing by creaming the margarine and peanut butter.
  9. Add powdered sugar and mix.
  10. 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.
  11. When first tray of cupcakes are done, repeat above steps #3-5.
  12. Allow cupcakes to cool completely before covering with icing.

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