Reese's Peanut Butter Cupcakes

Serves: 24

Moist and delicous, these chocolatey cupcakes have a surprise peanut butter cup in the center.

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1 box chocolate cake mix
4 eggs
1 cup milk
1/4 cup vegetable oil
3 tablespoons greek yogurt
30 mini reese's cups , divided
1/2 cup (1 stick) butter, room temperature
1 1/2 cups creamy peanut butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
1/2 cup evaporated milk or cream


Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners. Mix together the cake mix, milk, eggs, oil and Greek yogurt until smooth. Spoon batter into cupcake pans, filling the liners 1/2 full. Place a Reese's PB cup into the center of the batter in each cup and gently press it down a little. Bake cupcakes for 16-20 minutes or until done. Allow to cool completely before frosting.

Beat together butter, and peanut butter until smooth. Add powdered sugar and vanilla and beat again until combined. Add cream or milk, beating well until light and fluffy. (Add more milk or powdered sugar if needed to make the frosting thicker or thinner). Frost cupcakes (I used a wilton 1M tip in the photos above). Chop up the remaining pieces of Reese's and sprinkle on top of the frosting.


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