
Fun and yum! A sweet surprise awaits kiddos inside this delightful and exciting treat

Peanut Butter Overload Cupcakes
A sweet surprise awaits kiddos inside this delightful and exciting treat.
Prep Time 30 minutes mins
Resting Time 30 minutes mins
Total Time 30 minutes mins
Course Dessert, Salad
Cuisine American
Servings 18 cupcakes
Ingredients
Peanut Butter Overload Cupcakes
- 1 517-gram box instant chocolate cake mix prepared
- 18 pieces peanut butter chocolate cups we used Reeses
- 1/2 Cup Butter
- 1 Cup peanut butter
- 2 cups confectioners sugar
- 1 1/2 tablespoons milk
Instructions
- Preheat oven to 325ºF. Line two (12-cup) muffin pans with 18 cupcake liners.
- Fill each cup with cake mix batter until 1/4-full. Place one peanut butter chocolate cup in the center of each cup. Fill each cup with more batter until 1/3-full.
- Bake for 18 to 22 minutes or until top springs back when lightly touched. Carefully remove cupcakes from pan; let cool.
- Make the peanut butter icing: Place butter and peanut butter in a large bowl. Beat with a wooden spoon to combine. (Using an electric mixer? Beat for about 30 seconds.) Gradually mix in the confectioners’ sugar. When the mixture starts to thicken, add the milk, 1/2 tablespoon at a time, until all of the sugar is mixed and the icing is thick and fluffy; about 3 minutes.
- Frost the cupcakes with the peanut butter icing by using a piping bag with a large star tip or by simply spreading the icing over each cupcake. Chocolatey tip: Keep ’em guessing! Substitute some of the peanut butter cups with other chocolate pieces like Hershey’s Kisses, mini Butterfinger, or any of their favorite chocs.
Tried this recipe?Let us know how it was!
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