As I was scrolling through Reese’s Facebook page, it hit me… I hadn’t made some cupcakes with those delicious little peanut butter chips in them. So, that quickly made the top of my to-do list, especially since I was going to a cookout where there would be some cupcake fans there. Oh yeah, and they also like peanut butter. Then again, who doesn’t?
My two year old daughter went with me to the grocery store, and I asked her if she wanted to help me make some cupcakes. She got all excited and said, “Yes!” Even though she’s technically too young to help with the process, she loves to help me with the shopping list and watch the electric mixer do its thing. Oh, and the most important part…testing out the cupcakes. We loaded up all of the necessary ingredients to make these fabulous little cupcakes, and headed home to get started.
Anytime the standing mixer starts going, she comes running into the kitchen, and wants me to pick her up so she can see exactly what’s going on. As we stood there by the mixer watching it mix away, the aroma of peanut butter was intoxicating. We kept sniffing close to the mixer in order to get the full effect. I seriously considered adding some cocoa to the icing recipe itself, but decided against it and made a chocolate peanut butter glaze to go on top, along with the mini peanut butter cup. The batch makes 3 dozen cupcakes, and I ended up taking 2 dozen to the cookout. I kept telling people to make sure to get a cupcake (I didn’t want to take any home with me). Well, once the first one was eaten…it was like a domino effect. Other people would see a cupcake, then remember they’re in there and go in to get one. Next thing I knew, the same people are going back in for seconds…and even thirds. By the time I went home, there were only two cupcakes left. Success! This is definitely one of those recipes that I’ll continue to make again and again…
Chocolate Peanut Butter Chip Cupcakes Recipe:
1 box Duncan Hines dark chocolate cake mix
1 box instant chocolate pudding mix
1 cup vegetable oil
1/2 cup water
8 oz. sour cream
1 bag Reese’s peanut butter chips
Combine first six ingredients in bowl and beat at medium speed with electric mixer for 2-4 minutes. Stir in peanut butter chips with spoon or spatula. Using a standard size ice cream scoop, distribute batter evenly among lined cupcake pan. Bake at 350 degrees for approximately 24 minutes. Cool completely before icing. *I used a cake decorating bag and tip 1M for these cupcakes.
Peanut Butter Icing Recipe:
2 lbs. confectioners sugar
1 stick butter, softened
1/2 cup shortening
1/2 cup Reese’s creamy peanut butter
1/2 cup water
2 teaspoons vanilla
Beat butter, shortening and peanut butter using electric mixer at medium speed for 2-4 minutes, until smooth. Add remaining ingredients and beat at medium speed for 5-7 minutes, until smooth and blended. Pipe on top of cupcakes, then top with glaze and mini Reese’s peanut butter cup.
Chocolate Peanut Butter Glaze Recipe:
1/2 cup peanut butter icing
1 tablespoon cocoa
2-4 tablespoons chocolate syrup
In small bowl, combine all ingredients and stir together until desired consistency (should be thinner than icing, but thicker than plain syrup). Using a cake decorating bag and tip number 3, drizzle glaze on top. Top with mini Reese’s peanut butter cup.
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