Reese's© Candy Cupcakes
Reese's Candy Cupcakes are out of this world! These spectacular cupcakes are filled with chocolate and Reese's peanut butter candies. Every bite will have you drooling. Quick and easy to make, too. Great for Halloween parties, potlucks, tailgating parties or any time you need a chocolate-peanut butter fix!
Equipment
- 2 12-tin regular muffin tins
- muffin liners
- 1 large mixing bowl
- 1 wooden spoon
- 1 electric mixer
- measuring cups
- measuring spoons
Ingredients
- 16.5 oz. box Swiss Chocolate cake mix
- 1 cup half-and-half
- 1/2 cup canola oil or use coconut oil or avocado oil
- 3 large eggs
- 2 10-oz. pkgs. Reese’s Miniature Peanut Butter Candies
- 1 can ready-to-spread Betty Crocker Hershey’s Dark Chocolate Frosting
- 18 Brachs Pumpkin candies if desired
Instructions
- Preheat oven to 350°.
- Combine cake mix, half-and-half, oil and eggs in a large mixing bowl with an electric mixer until smooth.
- Stir in 1 package Reese’s Miniature Peanut Butter Candies.
- Line approximately 18 muffin tins with paper liners.
- Pour batter into muffin liners until a little more than ¾ full.
- Bake at 350° for approximately 20-25 minutes or until a toothpick inserted in center comes out clean.
- Cool about 10 minutes in pans before removing cupcakes to a baking rack.
- Cool completely.
- Frost with chocolate frosting.
- Place about a tablespoon of Reese’s candies on top of each cupcake, pressing in slightly so the candies adhere.
- Place a pumpkin candy in the center of each cupcake, if desired.
Notes
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 304kcalCarbohydrates: 37gProtein: 3gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 36mgSodium: 286mgPotassium: 165mgFiber: 1gSugar: 27gVitamin A: 94IUVitamin C: 0.1mgCalcium: 60mgIron: 2mg
Tried this recipe?Let us know how it was!