↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
24 paper liners for cupcake pans
24 Hershey's Kisses
1 yellow cake mix
1 1/3 cups water
1/3 cup smooth peanut butter
1/3 cup vegetable oil
3 large eggs
1 tsp vanilla
8 Reese's Peanut Butter Cups (.75 oz each)
Chocolate Buttercream frosting
Preheat oven to 350. Line 24 cupcake cups with paper liners. Set the pans aside. Unwrap 24 Hershey's Kisses and set them aside.
Place the cake mix, water, peanut butter, oil, eggs and vanilla in a large mixing bowl. Beat with an electric mixer on low speed until blended, 30 seconds. Stop and scrape down sides of bowl. Increase mixer speed to medium and beat for 2 minutes longer. Spoon or scoop 1/4 cup batter into each lined cup. (You will get between 22 and 24 cupcakes; remove any empty liners.) Gently place 1 Kiss on top of each cupcake. Do not press the Kiss into the batter. Place the pans in the oven. Place the Peanut Butter cups in the freezer for at least 30 minutes.
Bake until the cupcakes are golden and spring back when lightly touched, 18-20 minutes. Remove pans from oven and place them on wire racks to cool for 5 minutes. Remove cupcakes from pan and cool on wire rack for 15 minutes before frosting.
Prepare frosting (see below). Remove the Peanut Butter cups from freezer and coarsely chop them. Place a heaping tbsp of frosting on each cupcake and spread. Garnish with chopped Peanut Butter Cups. (Can store at room temp for 3 days or in fridge for 1 week.)
Chocolate Buttercream Frosting
1 stick butter, at room temp
1/2 cup unsweetened cocoa powder
3 cups confectioners sugar, sifted
3-5 Tbsp milk
1 tsp vanilla
Place the butter and cocoa powder in a large mixing bowl. Blend with electric mixer on low speed until mixture is soft and combined. Stop machine and add confectioners sugar, 3 Tbsp milk and vanilla. Blend with mixer on low speed until the sugar in incorporated. Increase speed to medium and beat until light and fluffly. Add 1-2 Tbsp more milk if frosting is too stiff.
view more member recipes
PEANUT BUTTER SURPRISE CUPCAKES
view my recipes
print
save
Category: Cakes
Prep Time: Cook Time: Total Time:
24 paper liners for cupcake pans
24 Hershey's Kisses
1 yellow cake mix
1 1/3 cups water
1/3 cup smooth peanut butter
1/3 cup vegetable oil
3 large eggs
1 tsp vanilla
8 Reese's Peanut Butter Cups (.75 oz each)
Chocolate Buttercream frosting
Preheat oven to 350. Line 24 cupcake cups with paper liners. Set the pans aside. Unwrap 24 Hershey's Kisses and set them aside.
Place the cake mix, water, peanut butter, oil, eggs and vanilla in a large mixing bowl. Beat with an electric mixer on low speed until blended, 30 seconds. Stop and scrape down sides of bowl. Increase mixer speed to medium and beat for 2 minutes longer. Spoon or scoop 1/4 cup batter into each lined cup. (You will get between 22 and 24 cupcakes; remove any empty liners.) Gently place 1 Kiss on top of each cupcake. Do not press the Kiss into the batter. Place the pans in the oven. Place the Peanut Butter cups in the freezer for at least 30 minutes.
Bake until the cupcakes are golden and spring back when lightly touched, 18-20 minutes. Remove pans from oven and place them on wire racks to cool for 5 minutes. Remove cupcakes from pan and cool on wire rack for 15 minutes before frosting.
Prepare frosting (see below). Remove the Peanut Butter cups from freezer and coarsely chop them. Place a heaping tbsp of frosting on each cupcake and spread. Garnish with chopped Peanut Butter Cups. (Can store at room temp for 3 days or in fridge for 1 week.)
Chocolate Buttercream Frosting
1 stick butter, at room temp
1/2 cup unsweetened cocoa powder
3 cups confectioners sugar, sifted
3-5 Tbsp milk
1 tsp vanilla
Place the butter and cocoa powder in a large mixing bowl. Blend with electric mixer on low speed until mixture is soft and combined. Stop machine and add confectioners sugar, 3 Tbsp milk and vanilla. Blend with mixer on low speed until the sugar in incorporated. Increase speed to medium and beat until light and fluffly. Add 1-2 Tbsp more milk if frosting is too stiff.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Peanut Butter Surprise Cookies
by sgre52160
1/2 cup creamy peanut butter 4 tablespoons unsalted butter, at room temperature 1 cup packed light brown sugar 2 large eggs 1 tsp vanilla extract 1 & 1/2 cups all-purpose flour 1 tsp bakin
by sgre52160
1/2 cup creamy peanut butter 4 tablespoons unsalted butter, at room temperature 1 cup packed light brown sugar 2 large eggs 1 tsp vanilla extract 1 & 1/2 cups all-purpose flour 1 tsp bakin
Peanut Butter Surprise Cake
by sgre52160
10 (0.9-oz) peanut butter cup candies 1 cup creamy peanut butter 3/4 cup butter softened 1 cup sugar 3/4 cup firmly packed brown sugar 3 eggs 2 cups flour 2 teaspoons baking powder 1/
by sgre52160
10 (0.9-oz) peanut butter cup candies 1 cup creamy peanut butter 3/4 cup butter softened 1 cup sugar 3/4 cup firmly packed brown sugar 3 eggs 2 cups flour 2 teaspoons baking powder 1/
Snicker Surprise Peanut Butter Cookies
by sgre52160
1 cup butter, softened 1 cup creamy peanut butter 1 cup packed brown sugar and sugar 2 eggs 1 tsp vanilla extract 3 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 24 Snickers mi
by sgre52160
1 cup butter, softened 1 cup creamy peanut butter 1 cup packed brown sugar and sugar 2 eggs 1 tsp vanilla extract 3 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 24 Snickers mi
Chocolate Peanut Butter Surprise Cookies
by sgre52160
Dough 1 cup flour 1/2 cup whole wheat flour 1/2 cup unsweetened cocoa powder 1/2 tsp baking soda 1/2 cup unsalted butter 1/4 cup peanut butter 1/2 cup brown sugar 1 egg 1 tbsp milk 1 tsp van
by sgre52160
Dough 1 cup flour 1/2 cup whole wheat flour 1/2 cup unsweetened cocoa powder 1/2 tsp baking soda 1/2 cup unsalted butter 1/4 cup peanut butter 1/2 cup brown sugar 1 egg 1 tbsp milk 1 tsp van
Candy Surprise Peanut Butter Cookies
by sgre52160
1 (1 lb 1.5 oz) pouch peanut butter cookie mix 1/3 cup vegetable oil 1 egg 24 miniature chocolate-covered peanut, caramel and nougat candy bars, unwrapped Rich & Creamy vanilla ready-to-spread
by sgre52160
1 (1 lb 1.5 oz) pouch peanut butter cookie mix 1/3 cup vegetable oil 1 egg 24 miniature chocolate-covered peanut, caramel and nougat candy bars, unwrapped Rich & Creamy vanilla ready-to-spread
view more member recipes
related CDKitchen recipes
Lemony Strawberry Surprise Cupcakes
Peanut Butter Cream Cheese Icing
Purple Party Cupcakes
Chocolate Peanut Butter
Drunken Gingerbread Men Cupcakes
Apple Surprise
Guinness-Flavored Irish Chocolate Cupcakes
Milk Dud Peanut Butter Surprise Cookies
Back to School Cupcakes
Heidi's Peanut Butter Banana Cupcakes