Peanut Butter Cup Cupcakes

• Vegetarian

• Condiments

  • 1 1/3 cup Peanut butter
  • 24 Reese's peanut butter cup unwrapped, minis
  • 24 Reese's peanut butter cups

• Baking & Spices

  • 1 Chocolate cake mix
  • 2/3 cup Chocolate chips, semisweet
  • 4 cups Powdered sugar
  • 1/2 tsp Vanilla

• Dairy

  • 2 Sticks Butter, unsalted
  • 1 tbsp Butter
  • 7 tbsp Heavy cream

Found on takingcareofmonkeybusiness.com

Description

Ingredients

• Chocolate cake mix (and accompanying ingredients)
• 24 Reeses peanut butter cups
• 2 Sticks (1 cup) unsalted butter at room temperature
• 1⅓ cup peanut butter, divided
• 4 cups powdered sugar
• 7 Tbs heavy cream, divided
• ½ tsp vanilla
• ⅔ cup semisweet chocolate chips
• 1 Tbs butter
• 24 Reeses peanut butter cup unwrapped minis

Directions

• Make cake batter as directed, and preheat oven to designated temperature.
• Prepare muffin tin by spraying with cooking spray, or inserting 24 cupcake liners.
• Pour a layer of batter in the bottom of each liner and top with a Reeses peanut butter cup. Top with more batter, until liner is about ⅔ of the way full.
• Bake as directed, and cool completely.
• To make frosting, cream together 1 cup butter and 1 cup of peanut butter in a stand mixer, until well blended.
• Add powdered sugar, 1 cup at a time. When thoroughly mixed, add in vanilla and heavy cream. Add the cream 1 Tbs at a time, and stop when frosting has reached proper consistency.
• Put frosting in a piping bag with a large tip, or a ziploc bag with the corner snipped off, and frost the cupcakes.
• To create chocolate drizzle, heat 1 Tbs butter and 4 Tbs heavy cream in a small saucepan until hot, but not boiling. Remove from heat and stir in chocolate chips until melted. Drizzle chocolate sauce over cupcakes.
• Place remaining ⅓ cup peanut butter in a small bowl, and microwave 30 seconds at a time, until melted. Drizzle over cupcakes.
• Garnish each cupcake with a Reeses mini, and enjoy!