Reese’s Peanut Butter Cupcakes
If I could figure out a way to exist in a world where my only responsibilities were reading, writing, and baking (and you know, raising my children), I would be the happiest person alive. I did a little mental/written exercise at the beginning of the year, and asked myself – “When I am at my best, what does my life look like? What things am I doing? What am I not doing? What am I pursuing? etc.” I challenge you to try it – it can be truly eye-opening.
As I worked through the exercise, I realized that I am a better wife/mother/human when I set aside time to do the things I ENJOY. It gets really easy to push our hobbies aside as mothers. There’s always something else we can be doing for someone else. But, if we allow ourselves the freedom to pursue some of the things we love, we end up having the stamina, strength, willingness, and attitude needed to fully show up for our family.
All that to say, I’m going to spend more time doing what I like doing this year. More reading. More writing. More baking. (My husband is really sad about that last one…) 😉
These cupcakes are pretty simple – just a jazzed-up cake mix, but that’s what I like about them. I want to spend more time baking – but I don’t have endless time. These semi-homemade treats are just right for me.
For the cupcakes:
1 chocolate cake mix (I used Triple Chocolate)
1/3 cup sour cream
1/2 cup oil
1/2 cup milk
For the Frosting:
1/2 cup (1 stick) butter *I always use salted butter
1/2 cup peanut butter *I didn’t measure and it turned out fine!
3 cups powdered sugar
3 tsp. vanilla
3 T milk or whipping cream (You can add more or less to get the consistency you like.)
chopped Reese’s Peanut Butter Cups
Preheat your oven to 350 degrees. Spray your muffin tin with cooking spray.
Mix together all ingredients needed to make the cake. Scoop into your muffin tin and bake for approximately 15 minutes. Remove from oven and let cool on a wire rack.
To make the frosting, whip your butter until it is light and fluffy. Make sure to stop and scrape the bowl. Add the peanut butter, and mix well – about 2 minutes. Add in the powdered sugar, 1 cup at a time, mixing after each addition. Make sure to stop and scrape down the sides of the bowl as needed. Add in the vanilla, and 1 T of the milk. Mix, and check the consistency. Add the rest of the milk. If you prefer a thinner frosting, add more milk until you reach the desired consistency.
Frost the cupcakes and top with chopped peanut butter cups.
Using a 1/4 cup measuring cup, I made 18 cupcakes with this recipe.
Enjoy!! I hope you’ll find time to make these cupcakes or another treat – or do something YOU enjoy this week!
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