reese's cup cupcakes (buckeye cupcakes)
Who doesn't love the great taste of peanut butter and chocolate? These rich cupcakes will satisfy any sweet tooth. Easy to make. I made them for my family, and they ate them all up. A total party hit! Any leftovers should be stored in the refrigerator since there is cream cheese in the frosting.
Blue Ribbon Recipe
These Reese cup cupcakes are pure indulgence. Peanut butter lovers, this recipe is for you. They're a cupcake twist on buckeye candies. They start with a boxed chocolate mix. On top is a creamy and tangy peanut butter frosting. Then, they're dipped in smooth milk chocolate and decorated with a Reese's peanut butter cup. Each bite is salty, sweet, and decadent. Not hard to make, they do take a little bit of time to prepare. But they are worth it. Everyone will be asking you to make these chocolate peanut butter cupcakes again.
Ingredients
- 1 box chocolate cake mix, your favorite
- 1 cup water, per package directions
- 3 large eggs, per package directions
- 1/2 cup vegetable oil, per package directions
- 1 stick butter, softened
- 8 ounces cream cheese, softened
- 1 cup peanut butter
- 16 ounces powdered sugar
- 4 cups milk chocolate chips
- 1 tablespoon vegetable oil
- - Reese's peanut butter cups, for decoration
How To Make reese's cup cupcakes (buckeye cupcakes)
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Step 1Mix and bake off chocolate cupcakes according to the box mix instructions. Let them cool, then stick them in the freezer. You can do this step a day ahead if you want. Freezing them helps when it comes to step 7. -
Step 2For the peanut butter frosting: In a mixer with the paddle attachment, cream butter and cream cheese until smooth. Add peanut butter and mix until combined.
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Step 3Slowly add powdered sugar to the peanut butter mixture on low. You want this to come together so that it feels more like a dough when you roll it between your fingers. Add powdered sugar until you achieve this texture.
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Step 4With clean hands, take a golf ball-sized glob of the frosting out of the bowl and roll it in your hands into a ball. Then slightly flatten it to the size of the cupcake top. Set it on top of the cupcake, then take your palms and flatten the sides of the icing to the top sides of the cupcake all the way around, leaving a small dome in the center.
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Step 5Once done with all the cupcakes, stick them in the freezer to allow the icing to slightly freeze.
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Step 6While the frosting is freezing, take the chocolate and, in a double broiler or in the microwave, melt it. You may need to add a little vegetable oil to thin it out so it's not so thick to dip. I add around 1 Tbsp of oil. Add oil, not water. Water will cease the chocolate and make it lumpy.
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Step 7Once the chocolate is melted, take the cupcakes out of the freezer. One at a time, turn over and dip the frosted top into the chocolate. This is where having the cupcake frozen comes in handy because if it isn't, the top of the cupcake, since it is now top-heavy, can fall off.
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Step 8Turn over the cupcake and set it down. Before the chocolate sets all the way, decorate with sprinkles and Reese's cups. Let the chocolate set up on the cupcakes. You can speed this up by sticking them in the refrigerator.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
