This week, our office is participating in a few fun activities in honor of our Operation Feed Week – our effort to support local food banks. One of the awesome things we’re doing is hosting a bake sale – with donations going to the local food bank. Of course I was SUPER excited to participate – and decided to make some cupcakes (surprised?) that combine two of many people’s favorite ingredients: chocolate and peanut butter.

Wanna wow your friends with some delicious AND easy cupcakes? The cupcakes feature a homemade peanut butter cream frosting, a chocolate cupcake using (shh!) brownie mix AND a surprise inside – a peanut butter cup!

Chocolate Peanut Butter Cup Cupcakes

(inspired by Betty Crocker)

Here’s what you need:

For the cupcakes (makes 12):

• A box of brownie mix (see, I told you it’s easy! I used Betty Crocker’s Supreme Brownie Mix with fudge packet)
• Ingredients required per brownie mix box (mine had oil, water and eggs)
• 15 Mini Reese’s Peanut Butter Cups – 12 for baking in your cupcakes, 3 to chop up for topping frosting

For the peanut butter buttercream frosting (frosts 12 cupcakes):

• 1/2 cup butter (room temperature)
• 1 cup creamy peanut butter
• 1 ½ – 2 cups powdered sugar
• ¼ – ½ cup milk
• 1 tsp vanilla

Here’s what you do:

For the cupcakes:

• Prepare brownie batter per directions on box.
• Pour batter into a muffin pan, prepared with cupcake liners.
• Unwrap the Reese’s peanut butter cups and place one cup softly on top of each brownie cupcake.

Peanut Butter Cups in the Brownie Mix!

•  Bake, at 350 degrees, until done, about 15-18 minutes
• Cool completely before frosting. I put mine in the freezer so I could frost them sooner : )

For the frosting:

• Thoroughly beat peanut butter and butter until well blended.
• Gradually add sugar, 1/4 cup or so at a time until frosting stiffens.
• Add milk and vanilla. Continue mixing until creamy.
• Frost cupcakes! Chop up the remaining Reese’s and sprinkle on top of frosted cupcakes.

Enjoy~