Monday, September 20, 2010

Reeses Peanut Butter Cupcakes (and) Chocolate Peanut Butter Frosting

Some foods are love at first sight for me.
I don't even have to make it - I already know I'm going to love every bite.
This recipe was one of those...
Reese's Peanut Butter Cupcakes
Recipe from Mindika Moments

8 ounces cream cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box chocolate fudge cake mix
1 cup water
36 mini Reese’s Peanut Butter cups

Preheat the oven to 350 degrees F.
Line two 12 count muffin tin with paper liners.

In a large bowl combine the cream cheese, egg whites and vegetable oil.
Using a mixer, beat the ingredients until combined and creamy.
Add the cake mix and water and mix until smooth, about 3 minutes.

Fill the muffin cups about ¾ full.
Place 1 mini Reese Peanut Butter Cup on top of the batter.
Do not put the cup down into the batter, just set it on top.

Bake about 18 to 20 minutes
The Reese’s will settle down into the cupcake as they bake.

Remove from the oven and let cool slightly in the tin, then transfer the cupcakes to a wire rack.
When cool, frost with Chocolate Peanut Butter frosting. Then top each cupcake with a mini peanut butter cup sliced in half.

Chocolate Peanut Butter Frosting

1 c. smooth peanut butter
½ c. butter
3 Tbsp. coco powder
3-4 c. powdered sugar
1-3 Tbsp. milk

Beat the peanut butter and butter with a mixer until smooth.
Add the coco powder and mix well.
Add the powdered sugar 1 cup at a time until desired thickness of frosting.
If you need to thin it out a little, add a couple tablespoons of milk.


  1. ok seriously!!! Why do you have to post something so wonderful when I can't have chocolate right now?????

  2. how much butter should there be in the frosting? it just says "c. butter"

    1. Not sure why you haven't been able to see it, but there should be 1/2 c. Butter