The Nerd’s favorite candy is Reese’s Peanut Butter cups. So, on his birthday last week, I decided to whip up some Peanut Butter Chocolate Cupcakes.
I’ve been dying to try this recipe from KevinandAmanda.com for chocolate cake. But I adapted it to have a more peanut buttery flavor.
Topped with the peanut butter buttercream icing, these cupcakes are rich and delicious!
Peanut Butter Chocolate Cupcakes
Adapted From: KevinandAmanda.com
Please ignore the Crisco in this photo — you don’t need it for this recipe. I’m a little scatter-brained at times. Just use all the ingredients listed below, and you’ll be great!
1 box devil’s food cake mix
1 small box Jello instant chocolate pudding mix
8 oz sour cream
1 c vegetable oil
1/2 c milk
1 tsp vanilla extract
2 c Reese’s peanut butter chips
Preheat oven to 350 degrees F. Line a muffin pan with cupcake liners.
This recipe made about 18 cupcakes.
Dump everything but the peanut butter chips in the bowl of a stand mixer.
Using the paddle attachment, mix well until the batter is thick.
Stir in the peanut butter chips.
Fill the cupcake liners about half-full. The batter is very thick.
Use the back of the cake mix box to get an approximate baking time. I added about 10 minutes to it for these to get done.
Use the toothpick test to ensure that the center is done.
Don’t those look yummy?
Let them cool for a bit while you make the icing.
Peanut Butter Buttercream Frosting
1 c butter
4 c powdered sugar
1 tsp vanilla extract (mine looks funny ’cause it’s from Mexico)
3 Tbsp heavy whipping cream
1/2 c peanut butter
Cream the butter until light and fluffy. Slowly add in the sugar.
Add the vanilla and cream.
Beat in the peanut butter until creamy.
Frost the cupcakes as desired. Top with half a Reese’s Peanut Butter Cup.
Two of The Nerd’s favorite flavors — chocolate and peanut butter — combine in these rich, yummy cupcakes.