This recipe has become one of my go to infallible crowd pleasers, particularly when you have chocolate and peanut butter lovers in the audience…for obvious reasons! In fact, I pulled this one out last minute for my friend’s wedding. It turns out that the groom is obsessed with Reese’s Peanut Butter Cups, and thinks that they belong on s’mores…more so than the traditional Hershey’s bars. (Not true.) And I only learned this about three days before the wedding, so I decided to make this one in addition to the other four types…which was an overall successful decision!
I like to decorate the cupcakes with mini Reese’s Peanut Butter Cups, sometimes frosting them to look like mini cupcakes (!) or otherwise devious ways to include more chocolate and more peanut butter. I started with the same base as my German Chocolate Cupcake recipe, added some chocolate chips in there (nothing is so wonderful as chocolate chips in chocolate cupcakes, for real!) and frosted with this easy and delicious peanut butter frosting. These cupcakes are incredibly wonderful, so go ahead and make them and enjoy!
Chocolate Chocolate Chip Cupcakes
Makes 30 cupcakes
1 package chocolate cake mix – I love Duncan Hines Devil’s Food Cake
1 package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon instant espresso dissolved in 1/2 cup warm water
2 cups chocolate chips
Preheat oven to 350 degrees fahrenheit/178 degrees celsius.
In a large bowl, mix together the cake and pudding mix, sour cream, oil, eggs, vanilla extract, and espresso dissolved in water.
Dust the chocolate chips in flour – I usually add an entire bag (about 2 cups) and so open the bag, toss a teaspoon of flour in the bag, and shake vigorously. Dusting the chocolate chips in flour will prevent them from falling to the bottom while baking, ensuring that the chips are more evenly distributed throughout – and more delicious with each bite!
Stir the chocolate chips to the cupcake mixture. Fill each lined muffin tin 2/3 of the way full.
Bake for 20 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely before topping, by removing from the pan after about ten minutes, and allowing to cool on a wire rack.
Peanut Butter Frosting
Recipe adapted from Becky Bakes
1 cup butter, softened*
1 cup creamy peanut butter
¼ cup whole milk
1 teaspoon vanilla extract
6 cups powdered sugar
In a large bowl, beat both the butter and the peanut butter at medium speed with either a hand mixer or a stand mixer until creamy. Add the milk and vanilla, beating until just combined. One cup at a time, add the powdered sugar, beating with a mixer between each cup.
*Don’t let the butter get too melted, or it will destroy the consistency of your frosting and make it greasy! (speaking from experience here – but luckily this did not happen right before the wedding, or this entire post would have been about disaster!)
Purchase a bag of mini Reese’s Peanut Butter Cups, peel the wrapper off, and stick on however makes you happy. Frosting them like mini cupcakes is great, or I discovered that you could stick two peanut cups together using frosting, and make mini hourglass figures that pack in more peanut butter and chocolate goodness. Go crazy with the decorations, and enjoy!