Double Dribble Peanut Butter CupCakes

What happens when you put two of my favorite things together? Well, when those two things are Reese’s Peanut Butter Cups and baked goods the result is nothing less than scrumptiousness!!

Enter the Double Dribble Peanut Butter CupCakes – chocolate cupcakes, filled with peanut butter cream, topped with rich chocolate frosting and a mini Reese’s Peanut Butter Cup. A recipe that yours truly created, all by herself!

Double Dribble Peanut Butter CupCakes

Double Dribble Peanut Butter CupCakes

Intermediate skill level
Makes about 2 dozen cupcakes

½ cup butter, softened
1 cup granulated sugar
3 eggs
½ teaspoon vanilla
1 ½ cup flour
½ cup unsweetened cocoa
1 teaspoon baking soda
¾ cup milk
24 REESE’S Peanut Butter Cup Minis

In a large bowl, beat butter and Imperial Sugar until creamy. Add eggs and vanilla and mix until well blended. In a separate bowl, mix together flour, cocoa, and baking soda; add alternately with milk to creamed mixture and mix well. Fill paper-lined muffin cups ½ full with batter and bake at 350° for 15-20 minutes. Cool completely.

Fill the middle of the cupcakes with Peanut Butter Cream Filling* using a pastry bag with a long piping tip. Using a star tip, frost cupcakes with Chocolate Frosting** and top each cupcake with a mini peanut butter cup.

*Peanut Butter Cream Filling

1 cup confectioner sugar
1 cup creamy peanut butter
½ cup milk
1 teaspoon vanilla

In a small mixer bowl, mix together sugar and peanut butter. Add milk and vanilla and beat until creamy.

**Chocolate Frosting:

½ cup unsweetened cocoa
2 ½ cups confectioner sugar
6 Tablespoons softened butter
5-6 Tablespoons milk
1 teaspoon vanilla

In a medium mixer bowl, mix together cocoa, sugar, and butter. Add milk and vanilla and beat until creamy.

As a participant in the Walmart Moms Program, I’ve received compensation for my time and efforts in creating this post. All thoughts and opinions are my own.