April 28, 2013

Reese's Peanut Butter Cup Cupcake

1 Devil’s Food Cake Mix
1 box (5.9 oz) chocolate pudding
1 C sour cream (I use low fat)
1 C oil (just made up for that low fat huh?)
4 eggs
1/2 C water
2 teaspoons vanilla

Preheat oven to 350 degrees. Combine all of those ingredients with a mixer. This batter will be quite thick-much thicker than typical cake batter. Scoop into 24 cupcake paper lined muffin tins.

Unwrap mini Reese’s, push one in to each cupcake batter portion.

Bake for 18 minutes. Don’t bake them a minute longer than that. At 18 minutes they are just barely done. If you like them very soft and moist. If yours don’t appear done let them go a minute or two longer but try to pull them out when they are barely done.

Peanut Butter Frosting Recipe:

1 cup butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
5 teaspoons milk

Use a ziploc bag to pipe the frosting on because you'll be able to throw it away when you're done. Fill the bag, snip a corner off and pipe. Also melted some chocolate chips, throw in some butter and then drizzled a little chocolate on top

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