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Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Chocolate cupcakes with peanut butter frosting and a Reese's chocolate baked in the center.
Servings: 20
Ingredients
For the Chocolate Cupcakes*
1 box cake mix
4 eggs
1 cup milk
1/4 cup vegetable oil
2 heaping Tablespoon Greek yogurt
30 mini Reese's cups , divided
For the Peanut Butter Frosting
1/2 cup butter (1 stick), room temperature
1 1/2 cups creamy peanut butter
2 cups powdered sugar
1 1/2 teaspoon vanilla
2-3 Tablespoon evaporated milk (or regular milk)
Instructions
Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners.
Mix together the cake mix, milk, eggs, oil and Greek yogurt until smooth. Spoon batter into cupcake pans, filling the liners 1/2 full.
Place a Reese's PB cup into the center of the batter in each cup and gently press it down a little (the tops of the Reese's can still be showing, like photo above).
Bake cupcakes for 16-20 minutes or until done. Allow to cool completely before frosting.
For the Peanut Butter Frosting
Beat together butter, and peanut butter and mix until smooth.
Add powdered sugar and vanilla and beat again until combined.
Add milk, beating well until light and fluffy. (Add more milk or powdered sugar if needed to make the frosting thicker or thinner).
Frost cupcakes (I used a wilton 1M tip in the photos above).
Chop up the remaining pieces of Reese's and sprinkle on top of the frosting.
