Name: Reese's Stuffed Cupcakes
Ingredients: 24 Reese’s miniatures, unwrapped, divided; Devil’s food cake mix, prepared according to package instructions; 2 cups creamy peanut butter; 10 Tbsp. unsalted butter, softened to room temperature; 2 cups powdered sugar; 2 tsp. pure vanilla extract; ¼ tsp. kosher salt; 2 Tbsp. heavy cream; ¼ cup melted chocolate

Description

This recipe, “Reese’s Stuffed Cupcakes,” is a dream come true for peanut butter and chocolate lovers

Ingredients

Scale

24 Reese’s miniatures, unwrapped, divided
Devil’s food cake mix, prepared according to package instructions
2 cups creamy peanut butter
10 Tbsp. unsalted butter, softened to room temperature
2 cups powdered sugar
2 tsp. pure vanilla extract
¼ tsp. kosher salt
2 Tbsp. heavy cream
¼ cup melted chocolate

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Instructions

Preheat and Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
Prepare Cake Mix: Prepare the devil’s food cake mix according to the package instructions.
Fill Liners and Add Reese’s: Fill each cupcake liner about three-quarters full with batter. Place a Reese’s Miniature into the center of each unbaked cupcake.
Bake: Bake for 25-30 minutes, or until a toothpick inserted near the edge (avoiding the Reese’s center) comes out clean.
Cool: Let the cupcakes cool completely in the muffin tin.
Make Peanut Butter Frosting: Meanwhile, make the peanut butter frosting. In a large bowl, cream together the peanut butter and softened butter until light and fluffy. Add the powdered sugar, vanilla extract, and salt, and beat until evenly combined. Gradually add the heavy cream and beat until smooth and creamy.
Frost and Garnish: Frost the cooled cupcakes with the peanut butter frosting. Top each cupcake with a Reese’s Miniature, then drizzle with melted chocolate.