Peanut Butter Cup Cupcakes Recipe

Name: Peanut Butter Cup Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 package Devil's Food Cake Mix (18 Ounce Box); 1 package Instant Chocolate Pudding Mix (5.9 Oz); 1 cup Sour Cream; 1 cup Vegetable Oil; 4 Eggs, Lightly Beaten; 1 teaspoon Vanilla; 1/2 cups Warm Water; 24 Frozen Mini Reese's Peanut Butter Cups (must Be Frozen!), Unwrapped; FOR THE FROSTING:; 3 sticks Unsalted Butter; 1 cup Creamy Peanut Butter; 2 pounds Powdered Sugar; 1 Tablespoon Vanilla Extract; 4 Tablespoons Milk; Additional Peanut Butter Cups, For Garnish

Servings: persons

FOR THE CUPCAKES:
1 package Devil's Food Cake Mix (18 Ounce Box)
1 package Instant Chocolate Pudding Mix (5.9 Oz)
1 cup Sour Cream
1 cup Vegetable Oil
4 Eggs, Lightly Beaten
1 teaspoon Vanilla
1/2 cups Warm Water
24 Frozen Mini Reese's Peanut Butter Cups (must Be Frozen!), Unwrapped
FOR THE FROSTING:
3 sticks Unsalted Butter
1 cup Creamy Peanut Butter
2 pounds Powdered Sugar
1 Tablespoon Vanilla Extract
4 Tablespoons Milk
Additional Peanut Butter Cups, For Garnish

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Instructions for cupcakes:
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1. Preheat oven to 350 degrees F.
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2. Line two 12-cup muffin tins with paper liners.
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3. In stand mixer, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water.
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4. Evenly divide the batter amongst the prepared pans.
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5. Gently push a frozen mini peanut butter cup into the center of the batter and smooth the surface making sure to cover the candy bar with batter.
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6. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
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7. Cool cupcakes thoroughly on wire rack.
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Instructions for the frosting:
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1. In the bowl of a stand mixer, fitted with the paddle attachment, cream butter and peanut butter on medium speed until fluffy. (About 2 minutes).
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2. Slowly add your powdered sugar, thoroughly mixing after each addition.
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3. Add vanilla and 4 tablespoons of milk (use more or less milk depending on what consistency you like). Blend on low speed until moistened.
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4. Beat at high speed until frosting is smooth and fluffy.
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5. Spread frosting onto cooled cupcakes and garnish as desired.

6452

kcal

Calories

496

Fat

395

Carbs

184

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 package Devil's Food Cake Mix (18 Ounce Box), 1 package Instant Chocolate Pudding Mix (5.9 Oz), 1 cup Sour Cream, and more.

Yes, Peanut Butter Cup Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Cup Cupcakes

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