Chocolate and Peanut Butter Cup Cakes with Peanut Butter Buttercream Frosting
This is one decadent dessert, that will kick any sweet tooth craving. The peanut butter buttercream frosting is light, fluffy, and rich all at the same time. It's in perfect balance with the chocolate cup cake.
1box Chocolate Cake Mix
*ingredients to make box mix, eggs, water, oil
24Reese's Miniature Peanut Butter Cups, foil and wrappers removed
For the Frosting:
1cupbutter, 16 tablespoons, softened
1cupcreamy peanut butter
2tbspheavy cream, or milk
extra Reese's Miniature Peanut Butter Cups for topping, optional
chocolate bar to make chocolate shavings, optional
Prepare chocolate cake mix according to package directions and fill cup cake liners 2/3 full with batter. Bake for 7 minutes then carefully remove cup cakes from oven and drop the Reese's Miniatures into the center of the cup cakes. Place back in the oven for 12-15 minutes or until toothpick inserted in center comes away clean.
Cool cupcakes completely on a wire rack.
For the Frosting:
While cup cakes are cooling prepare buttercream frosting by blending butter and peanut butter in a large mixing bowl with an electric mixture until smooth.
Pour in the powdered sugar and salt and mix just until the sugar begins to get moistened (about 45 seconds). Add the vanilla and heavy cream and blend for 30 seconds. Scrape down the sides of the bowl and beat for an additional 4 minutes until the frosting becomes light and fluffy.
Frost the cooled cup cakes using your desired method then top with chocolate curls (see notes) and halved Reese's Miniature Peanut Butter Cups if desired. Enjoy!
*You can add some chocolate shavings by using a vegetable peeler to scrape a bar of chocolate onto the frosting.