Description
Decadent cupcakes with a fudgy brownie base, creamy peanut butter frosting, and topped with Reese’s minis.
Ingredients
Scale
- 1 (18.3 oz) box chewy fudge brownie mix
- ½ cup vegetable oil
- ¼ cup water
- 2 large eggs (room temperature and beaten)
- 24 full-size Reese’s peanut butter cups (unwrapped)
- 1¼ cup creamy peanut butter
- ¾ cup salted sweet cream butter (softened)
- 1½ tsp pure vanilla extract
- 2¼ cups powdered sugar
- 3–5 tablespoons whole milk
- 1½ cups Reese’s minis (optional garnish)
Instructions
- Preheat the oven to 350°F and prepare two standard muffin pans with cupcake liners.
- Mix the brownie mix, vegetable oil, water, and beaten eggs in a mixing bowl until just combined.
- Add one Reese’s peanut butter cup at the bottom of each cupcake liner.
- Spoon about 1½ tablespoons of brownie mix over each cup, covering it completely.
- Bake for 20 minutes until edges are set and a toothpick comes out with moist crumbs.
- Cool completely before frosting.
- Whip the softened butter and peanut butter with vanilla, then gradually add powdered sugar and milk until smooth.
- Frost each cooled cupcake with a swirl of frosting.
- Finish by sprinkling Reese’s minis on top.
Notes
Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg