Anyone who knows me well will tell you that I am a true believer that Chocolate and Peanut Butter have an eternal relationship that can only bring happiness to those who partake of it. Biting into a Reeces puts a smile on my face.See the picture below?? Yes, that is an opened bag of reeces mini's. Don't judge me.. I opened them in the car on my way home from the store.
Last night, I needed to make cupcakes for a church activity celebrating a birthday and thought Chocolate and Peanut Butter just might be the inspiration for these cupcakes. I ventured on these 2 years ago for my husband's birthday but something THIS good can't be made just once!
Here's how to do it!
Start out by making the frosting so it has time to chill. Mix together:
2- 8oz packages of cream cheese
1/4 cup butter
1/3 cup peanut butter
2 tsp vanilla
add 3 1/2 cups powdered sugar
It should look like this...
Next put it in a quart sized zip lock (this will make for easy icing later!)
Put it in the refrigerator until you're ready to ice.
Now make your cake batter according to the directions on the package. (sorry, I don't do cupcakes from scratch haha!)
Once your batter is made and put into your muffin tins drop in ONE mini reeces cup. (DON'T PUSH IT DOWN! It will sink a little on it's own) You could also bake for 5 min and THEN put them in the tin... it's up to you but honestly this worked just fine.
After baking is done. (Watch carefully to NOT over bake!) Let them cool COMPLETELY.
Now that they are cooled, remember that nifty ziplock?? Cut off a 1/2" section off the corner of the bag... now you can squeeze the frosting out withought making a MESS! I also used a few chocolate chips we had in the pantry to jazz it up a bit. Tada! Enjoy!