We had a crazy busy weekend. How we manage to fit so many things between the hours of 4 pm Friday and 7 am Monday is always a mystery to me — but some how we do — and have fun doing it!
Mike and I spent the night in Chicago on Saturday and followed it up on Sunday with two birthday celebrations with the kids. The first was a birthday party that we attended and the second was a family dinner with the Cetwinski family at our house to make up for Riley’s 6th birthday party we missed the previous weekend when the trio was sick. I took some short-cuts with our meal and our dessert — mostly because we arrived home only 2 hours before our guests were set to arrive.
Instead of making a meal, we ordered pizza, and instead of making homemade cupcakes, I just fancied up a box mix. However, the resulting cupcakes were amazing! I loosely based this on the idea behind the Oreo Cupcakes I made previously. These were quick to throw together and truly tasted fancy — as we discussed that evening, they were much better than some of the local cupcake shops we’ve tried. They are definitely worth a bake!
- 2 bags individual peanut butter cups
- 1 box chocolate cake mix
- ½ cup canola oil
- ¾ cup water
- 3 eggs
- ¾ cup creamy peanut butter
- 5 Tbsp. butter, softened
- 2 cups powdered sugar
- ¼ cup milk
- 1 bag miniature peanut butter cups (optional)
- Preheat oven to 350. Line 24 muffin tins with cupcake liners. Place a peanut butter cup (regular size) in the bottom of each tin. Prepare cake mix according to package instructions. Fill each cupcake liner ¾ full. Bake for 18-22 minutes.
- Once the cupcakes have cooled, prepare the frosting. Cream together the peanut butter and butter. Add the powdered sugar ½ cup at a time until well combined. Add the milk to reach the desired creaminess and texture for the frosting. I used a Ziplock bag to pipe the frosting onto the cupcakes.
- To garnish, cut miniature peanut butter cups in half and place on top of each cupcake.