Peanut Butter Cup Cupcakes

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by: Lacycakes






White cake mix with some additions such as peanut butter, vanilla & of course peanut butter cups. Topped off with chocolate whipped cream cheese icing & more chopped peanut butter cups. Delish!




ingredients

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serves: 8

1 box Duncan Hines Moist Deluxe Classic White Cake Mix

1 1/3 cup water

2 tablespoons canola oil

3 egg whites

2 tablespoons peanut butter

1 teaspoon vanilla extract

10 Reese's miniature peanut butter cups,roughly chopped

For the Icing:

1 container whipped cream cheese icing

6 oz semi-sweet chocolate chips

8 Reese's miniature peanut butter cups,roughly chopped

Nutrition Facts
Peanut Butter Cup Cupcakes

Servings Per Recipe: 8

Amount per Serving

Calories: 608

  • Total Fat: 24.1 g
  •     Saturated Fat: 8.7 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 0.9 mg
  • Sodium: 589.5 mg
  • Total Carbs: 95.7 g
  •     Dietary Fiber: 2.8 g
  •     Sugars: 65.2 g
  • Protein: 7.6 g
VIEW DETAILED NUTRITION

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preparation

1.  Preheat the oven to 325 degrees. Line your jumbo muffin tin with cupcake liners and set aside.

2.  In the bowl of a stand mixer add the first six ingredients (everything but the peanut butter cups) and mix until combined, there will be some lumps. Add the 10 chopped mini peanut butter cups & mix until evenly dispersed.

3.  Fill jumbo muffin tins until almost full. My batter was almost at the top of the cupcake liner. Bake in the oven for 30-35 minutes. Remove & let cool on rack.

4.  In the meantime, melt chocolate chips and combine with container of whipped cream cheese icing, mixing thoroughly to ensure even color. Once cupcakes are completely cool ice using spatula or pastry bag, whatever you'd like.

5.  Then top off with remaining chopped peanut butter cups. Enjoy!

Cooks' note:
So easy to put your own twist on a boxed cake mix.

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