For the Cupcakes
1 box Chocolate Cake Mix
1 cup sour cream
3 eggs
1/2 cup oil
Bag of Mini Reese's Peanut Butter Cups
A few pb cups set aside for topping
Heat oven to 350 degrees. Combine above ingredients, beat on high speed for 2 mins. If the batter is a little thick (like mine was) add 1/2 cup water. Put a tablespoon of batter in the bottom of each liner. Press in a pb cup. Top the pb cup with another layer of cake batter. Bake for 18 mins at 350 or until firm to the touch.
For the Frosting
6 tbsp milk (recipe called for 3, I added more to make the consistency right)
2 cups powdered sugar
1 cup peanut butter (creamy)
1 stick butter
Beat the sugar, peanut butter, and butter together until crumbled. Add the milk, 1 tbsp at a time, until you get your desired consistency.
And now the pics...
Mmm peanut butter cups.
The batter. You can see it's a bit thicker than regular cake batter. It crawls up the beaters as you're mixing it!
Filling the cupcake liners and then pressing in the pb cups.
A closeup... mmm pb cups again!
Once out of the oven, they look like regular chocolate cupcakes.
Unless of course you run out of batter and fail to top a few, then they look like this. Haha.
The peanut butter frosting. I had to add much more milk to mine than the recipe called for to get the desired consistency. It piped very well!
Chopped pb cups for the top.
M&M checking out the birds outside while I'm putting together the frosting.
The finished product. After the cupcakes cooled, I piped the frosting on, then topped each with some chopped pb cup. I really liked how they looked.
All ready to go to the bbq.
Closeup!
Obligatory 'cupcake stands alone' pics.
Last but not least, the inside. If I were to make these again, I think I'd use full size pb cups. Once you split these guys open, it's just not that exciting to see a little dot of peanut butter. :)
