Chocolate Peanut Butter Candy Cupcakes

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Chocolate Peanut Butter Candy Cupcakes
  • Prep 25 min
  • Total 1 hr 25 min
  • Servings 24
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Turn Betty Crocker™ Super Moist™ cake mix into a delicious Halloween dessert with this easy recipe for chocolate peanut butter cupcakes.
Updated Apr 20, 2016


  • 1 box Betty Crocker™ Super Moist™ triple chocolate fudge cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 bag (8 oz) unwrapped Reese's peanut butter cups miniatures
  • 2 cups powdered sugar
  • 2 cups creamy peanut butter
  • 3/4 cup butter, softened
  • 1 teaspoon vanilla
  • 2/3 cup whipping cream


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Reserve 12 of the peanut butter cup candies for garnish. Coarsely chop remaining candies; stir into batter. Divide batter evenly among muffin cups.
  • 3
    Bake 18 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • 4
    In medium bowl, beat powdered sugar, peanut butter, butter and vanilla with electric mixer on medium speed until smooth. Add whipping cream; beat until frosting is smooth and spreadable. Frost cupcakes. Cut reserved peanut butter cup candies in half; garnish each cupcake with 1 half candy.


Nutrition Facts

Serving Size: 1 Serving
% Daily Value*:
Vitamin A
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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