Description
Indulgent chocolate cupcakes with a hidden melted Reese’s Peanut Butter Cup center, topped with creamy peanut butter frosting for a blissful chocolate-peanut butter duo.
Ingredients
1 box chewy fudge brownie mix
1 cup vegetable oil (or margarine)
3 large eggs
1 package (8-12 oz) Reese’s Peanut Butter Cups (unwrapped)
1 cup creamy peanut butter
1 cup softened butter
2 cups powdered sugar
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
Pinch of salt
Reese’s Chocolate Minis (optional, for decoration)
Instructions
Preheat oven to 350°F (175°C) with cupcake liners in silicone molds.
Prepare brownie mix per package instructions in a separate bowl, using oil instead of butter.
Divide batter evenly into cupcake molds, filling 2/3 full.
Place 1 unpopped Reese’s Cup (twist off chocolate layer if needed) into each cupcake.
Bake 20-22 minutes until a toothpick inserted in the cake (not the candy) comes out clean.
Cool completely (at least 1 hour).
Whip frosting: Combine butter, peanut butter, cocoa powder, powdered sugar, vanilla, and salt in a mixer until smooth.
Frost cooled cupcakes and top with a Reese’s cup (whole or mini) if desired.
Notes
For halal adaptation, verify peanut butter contains no animal-derived ingredients
Freeze unbaked filled cupcakes (unwrapped) for up to 2 months
Use gluten-free brownie mix if avoiding wheat
Adjust peanut butter to taste if desired
- Prep Time: 20
- Cook Time: 22
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American