Peanut butter and chocolate is the BEST combination ever, and these Peanut Butter Chocolate Cupcakes with Reese’s Cups on top are worth every last calorie. We can do an extra few jumping jacks tomorrow. (:
We’re taking a little shortcut today with Devil’s Food cupcakes that are a doctored cake mix recipe- the flavor is so rich and the cupcakes are perfectly fluffy.
How to Doctor a Chocolate Cake Mix
- There are tons of ways to doctor up an ordinary cake mix and make it extra delicious. In today’s recipe, we’re adding a little mayo! Don’t be grossed out, haha- I promise there is no flavor of mayonnaise in the cake, but it adds more moisture. We’ve used this method for the longest time– it’s a great little secret ingredient for cake mixes!
- Even though we’re starting with a Devil’s Food cake mix which is already rich and chocolatey, I also added just a little more cocoa to the mix just because… and a little extra vanilla.
- I also like to use coffee in my chocolate cakes because it brings out the flavor even more. A little something that mom told me, and it’s true! But if you don’t want coffee, just substitute with water– the end result is still gonna be amazing!
- Some doctored cake mixes an extra egg or sour cream, and those are great add-ins also, but for these cupcakes, I want to keep them really fluffy and I find that this is just right for the texture that I want.
How to Make Peanut Butter Buttercream
- Now that the chocolate cupcakes are under control, let’s talk peanut butter buttercream frosting- this recipe is SO easy and SO delicious that homemade is the only way to go!
- The star ingredient of this frosting is peanut butter, of course! But the KIND of peanut butter really does matter. Don’t get the all-natural, super healthy kind. It may taste okay, but the consistency won’t be nearly as good. You want to get a creamy peanut butter (like JIF or Peter Pan, etc.).
- In the bowl of your mixer, add the softened butter and mix on medium until it is nice and smooth. Then, add your peanut butter. We’re halfway there!
- Next, the powdered sugar and milk, vanilla and a pinch of salt.
- Let the mixer run for 4-5 minutes until the frosting is nice and smooth! That’s it! Peanut buttery goodness. This frosting makes a great filling, frosting, and is great for piping borders too!
For the Devil's Food Cupcakes
- 1 Box Devil's Food Cake Mix (we like Duncan Hines), sifted
- Ingredients as listed on the box (water, eggs, and oil) *** We often substitute coffee for the water
- 1 Tablespoon cocoa powder
- 1 teaspoon vanilla
- 2 Tablespoons mayonnaise, full fat (we use Hellman's)
- cupcake liners
- Miniature Peanut Butter Cups (optional) for decoration
For the Peanut Butter Frosting
- 1 cup ( 255 grams) Creamy Peanut Butter Do Not Use Natural or Reduced Fat. We have used Jif and Peter Pan Creamy brands.
- 2 sticks (226g) unsalted butter, slightly softened
- 4 c. (460g) powdered sugar
- 1/4 cup (60g) milk plus 2 Tablespoon - use more if needed to reach the consistency you like
- 2 teaspoons ( 8 grams ) vanilla extract
- pinch of salt
For the Chocolate Cupcakes
- Preheat oven to 350 degrees
- Sift mix into bowl and add ingredients according to box instructions. Add vanilla, mayo and cocoa.
- Mix all ingredients on medium speed for two minutes, scraping the bowl when necessary.
- Place cupcake liners in the pans and fill them about 2/3 full. This recipe makes approximately 22-24 cupcakes.
- Bake at 350 for about 18-20 minutes or until they spring back after being lightly touched in the center, or until a toothpick comes out clean or with just a few crumbs attached.
Peanut Butter Buttercream Frosting
- In the bowl of your mixer add the butter and mix on medium speed until the butter is softened and smooth. Add the peanut butter and mix until blended.
- Gradually add the powdered sugar alternately with the milk. Add vanilla. Mix on medium speed 4 to 5 minutes until smooth.
*This makes about 4 cups of frosting.
If you'd like to fill the cupcakes with peanut butter frosting also, load a disposable piping bag and snip the end away. Insert into the center of your cupcakes about halfway down, give it a quick squeeze as you pull up and out of the cupcake.
Then, top with simple swirls using a 1M or 2D piping tip or your piping method of choice. Push Reese's Cup into the tops as a finishing touch!