Reese’s Peanut Butter Cup Oreo Cupcakes

But it’s not your everyday chocolate cupcake. Oh no, it has an Oreo on the bottom. And a mini Reese’s Peanut Butter Cup in the middle.

For the Cupcakes
1 (15.25 ounce) package devil’s food cake mix
1 (3.4 ounce) package instant chocolate pudding mix
3/4 cup sour cream
3/4 cup vegetable oil
3 large eggs, lightly beaten
2 teaspoons pure vanilla extract
1/2 cup warm water
24 Reese’s Peanut Butter Cup Oreos
24 miniature Reese’s Peanut Butter Cups, frozen

For the Frosting
3 sticks (1 1/2 cups) unsalted butter, room temperature
1 cup creamy peanut butter
2 tablespoons pure vanilla extract
1.5 pounds (24 ounces or about 5.5 cups) confectioners’ sugar, sifted
2-4 tablespoons heavy cream

For the Topping
4 oz semisweet chocolate, chopped into very small pieces
1/2 cup heavy whipping cream
2 tablespoons honey
2 tablespoons light corn syrup
2 teaspoons pure vanilla extract


1. Preheat oven to 350°F. Line muffin tin with paper liners.

2. With a hand mixer in a large bowl, or in the bowl of the stand mixer with the paddle attachment, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined.

3. Place one Reese’s Peanut Butter Cup Oreo into the bottom of each cupcake liner. Place one miniature Reese’s Peanut Butter Cup directly on top of each Oreo. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well. Tap the muffin tin serval times to distribute batter throughout each cupcake liner.

4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside tins for about 5 minutes or so before removing them to a cooling rack to cool completely. Once cupcakes are cool, prepare the peanut butter frosting

5. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 8 minutes. This process will lighten the color of the butter and ensure you buttercream in extra smooth. Add in peanut butter and vanilla and mix for an additional 2 minutes.

6. Turn speed down to low and gradually add in the confectioners’ sugar. Continue mixing on low speed until the powdered sugar is completely incorporated. Add in 1-2 tablespoons heavy cream and mix until combined. Turn mixer back up to medium speed and beat the mixture for an additional 3-4 minutes. If needed, add in a little more cream 1 teaspoon at a time until you reach the consistency you desire. Pipe the buttercream onto cupcakes and prepare the chocolate topping.

7. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.


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