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Chocolate Peanut Butter Candy Cupcakes

Chocolate Peanut Butter Candy Cupcakes
  • Prep 25 min
  • Total 1 hr 25 min
  • Servings 24

Turn Betty Crocker® SuperMoist® cake mix into a delicious Halloween dessert with this easy recipe for chocolate peanut butter cupcakes. ...MORE+ LESS-

Ingredients

1
box Betty Crocker™ SuperMoist™ triple chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1
bag (8 oz) unwrapped Reese's™ peanut butter cups miniatures
2
cups powdered sugar
2
cups creamy peanut butter
3/4
cup butter, softened
1
teaspoon vanilla
2/3
cup whipping cream

Steps

Hide Images
  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Reserve 12 of the peanut butter cup candies for garnish. Coarsely chop remaining candies; stir into batter. Divide batter evenly among muffin cups.
  • 3
    Bake 18 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • 4
    In medium bowl, beat powdered sugar, peanut butter, butter and vanilla with electric mixer on medium speed until smooth. Add whipping cream; beat until frosting is smooth and spreadable. Frost cupcakes. Cut reserved peanut butter cup candies in half; garnish each cupcake with 1 half candy.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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