Whenever I pass the candy counter in the supermarket and see Reese’s Peanut Butter Cups, I always remember our dear friends in Australia. They love Reese’s Peanut Butter Cups, but can’t get them there.
Last year, I sent them a whole box full of Reese’s Peanut Butter Cups, hoping they would arrive without mishap, melting or other misfortune. They did! (My customs tag was a bit odd, but the bags of Reese’s Peanut Butter Cups in all sizes survived.)
Along with the goodies, I sent a cupcake recipe using Reese’s Peanut Butter Cups as the surprise cupcake filling. The recipe is so easy, even the kids can make these for after-school treats.
1 box chocolate cake mix, prepared
1 bag Reese’s Peanut Butter Cups (mini-size)
1 cup peanut butter (crunchy or smooth, doesn’t matter)
½ stick softened butter
1 cup powdered sugar
1-1/2 Tablespoons milk or heavy cream
Salted peanuts, or chopped leftover Reese’s Peanut Butter Cups
Prepare the cake batter according to package directions. Pour batter into cupcake liners about 1/3 of the way to the top. Plop in an unwrapped mini- Reese’s Peanut Butter Cup, careful to place each in the center of the cupcake batter. (I’ve found that placing the Reese’s Peanut Butter Cups upside down helps prevent air pockets.) Cover the candy with another spoonful of batter to cover the Reese’s Peanut Butter cups completely. Bake according to box directions.
While cupcakes are baking, mix together peanut butter, butter, powdered sugar, and gradually add milk until the mixture is smooth enough to spread. When cupcakes have cooled, frost them with the peanut butter frosting. Garnish with salted peanuts or any leftover Reese’s Peanut Butter Cups (assuming there are any!)
Frosting shortcut: Canned chocolate frosting, freshened by adding some peanut butter and milk to a smooth consistency.
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