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Peanut Butter Cup Crumble Cupcakes

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 25  Minutes

  Amount Per Serving % DV *
Calories330
Calories from Fat140
Total Fat16 g25% DV
Saturated Fat4 g20% DV
Trans Fat1 g
Cholesterol30 mg10% DV
Sodium320 mg13% DV
Total Carbohydrates41 g14% DV
Dietary Fiber1.0 g4% DV
Sugars29 g
Protein6 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron6% DV
  Amount Per Serving % DV *
Calories330
Calories from Fat140
Total Fat16 g25% DV
Saturated Fat4 g20% DV
Trans Fat1 g
Cholesterol30 mg10% DV
Sodium320 mg13% DV
Total Carbohydrates41 g14% DV
Dietary Fiber1.0 g4% DV
Sugars29 g
Protein6 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron6% DV
  • 20 REESE'S Peanut Butter Cups*, divided
  • 1 package white cake mix with pudding in the mix (about 18 oz.)
  • 1/4 cup REESE'S Creamy Peanut Butter
  • PEANUT BUTTER CRÈME FROSTING (recipe follows)

  • 1. Heat oven to 350°F. Line 24 muffin cups (2-1/2 inches in diameter) with paper or foil liners. Remove wrappers from peanut butter cups. Coarsely chop; set aside.
  • 2. Prepare cake mix according to package directions, adding peanut butter to mixture. Stir in 1 cup chopped peanut butter cup pieces. Fill prepared muffin cups one half full.
  • 3. Bake 15 to 20 minutes or until wooden pick inserted into cup centers comes out clean. Cool slightly; remove from pans. Cool completely.
  • 4. Prepare PEANUT BUTTER CREME FROSTING. Frost cupcakes; sprinkle remaining peanut butter cup pieces over frosting. About 24 cupcakes.
  • PEANUT BUTTER CREME FROSTING: Beat 1 can (12 oz.) ready-to-spread fluffy white frosting, 1/2 cup REESE'S Creamy Peanut Butter and 1 teaspoon vanilla extract in medium bowl until well blended and fluffy. About 2 cups frosting.
  • *14 Snack Size REESE'S Peanut Butter Cups or 34 REESE'S Peanut Butter Cups Miniatures or 2 (8-oz. pkg.) REESE'S Minis Peanut Butter Cups may be substituted.