Every summer, my family goes camping on the North Shore of Lake Superior… well, most of my family. I stay home. I am not a camper. So, I bake for their return. This year, I made these decadent (and easy) Peanut Butter Cup Cupcakes.
What You Need:
Chocolate Cake Mix (and eggs, milk, etc. as needed to prepare)
2 dozen (full-sized) Reese’s Peanut Butter cups
For the icing:
1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
1 tsp. vanilla extract
1/2 cup cocoa powder
2 cups powdered sugar
1-2 Tbsp. whole milk (as needed)
Prepare the cake mix according to the directions on the box.
Line cupcake tins with paper cupcake liners. Put 1 Tbsp. cake mix in the bottom of each liner. Set unwrapped peanut butter cup on top of batter. (This is so that it doesn’t get melty when you try to eat it.) Spoon 3 Tbsp. batter on top of peanut butter cup. Bake according to package directions. (350-degrees for 15-18 minutes.)
Make the Icing
Combine butter and peanut butter in a medium-sized mixing bowl. Add vanilla. Mix well. Add cocoa powder. Mix well. Add powdered sugar. Mix well. If the icing is too thick to spread/pipe, add milk, one tablespoon at a time.
When the cupcakes are cooled, pipe an icing swirl on each. Garnish with a sprinkle of chopped peanut butter cups (or peanuts).