Recipes for Stuffed Cupcakes That Are Surprisingly Easy

Cupcakes first surfaced sometime in the 18th century, reports the Food Timeline, but cupcake eaters of that era would hardly recognize the treats we have today. The advent of the stuffed cupcake, in particular, has ushered the dessert to new heights of indulgence.

Because stuffing cupcakes adds an extra step to the baking process, shortcuts like cake mixes can be helpful tools in achieving simple and delicious results. Try these seven decadent semi-homemade stuffed cupcake recipes at home!

1. Chocolate Peanut Butter Cup Stuffed Cupcakes

Chocolate peanut butter stuffed cupcakes

Chocolate peanut butter stuffed cupcakes | iStock.com

Chocolate and peanut butter are a dynamic duo in baking, making up one of the world’s most tempting flavor combinations. In this recipe, Sarah’s Bake Studio doctors up a standard chocolate cupcake mix to create unbelievably moist cakes stuffed with Reese’s Peanut Butter Cup Minis. Each cake is topped off with a rich and smooth peanut butter buttercream frosting. This chocolate peanut butter cup stuffed cupcake recipe yields 24 cupcakes.

Ingredients:

  • 24 Reese’s Peanut Butter Cups Minis

Chocolate Cupcakes

  • 1 chocolate boxed cake mix
  • 1¼ cups water
  • ½ cup vegetable oil
  • 3 large eggs

Peanut Butter Buttercream

  • ½ cup unsalted butter, softened
  • ½ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 4 cups pure cane powdered sugar
  • 5 tablespoons milk

DirectionsFor chocolate cupcakes: Freeze Reese’s Peanut Butter Cup Miniatures for 1 hour. Preheat the oven to 350 degrees Fahrenheit. Line cupcake pan with cupcake liners. Set aside.

Make chocolate cake batter per boxed cake mix instructions. Scoop batter into cupcake liners, no more than a scant ⅔ full. Press a Reese’s Peanut Butter Cup Miniature down slightly into the batter; no need to cover up candy.

Bake cupcakes as directed on the back of the boxed cake mix. Remove cupcakes from oven and allow cupcakes to cool in cupcake pan for 3 minutes; transfer to wire rack and cool completely. Cupcakes should be cooled completely before frosting.

For peanut butter buttercream: In a large bowl using an electric mixer, cream butter and peanut butter until creamy and smooth. Add vanilla extract and salt; mix until combined.

Slowly add powdered sugar 1 cup at a time; beating well after each addition. Scrape down bowl as necessary. Once all powdered sugar has been mixed in, add 1 tablespoon of milk at a time and mix. Continue to add and mix until desired consistency is achieved.

Frost using a decorating tip or spatula onto cooled cupcakes. Top with a Reese’s Peanut Butter Cup Minis. Eat and enjoy!

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