White Chocolate Peanut Butter Cupcakes
1 18.25oz French Vanilla Cake Mix
1/3 Cup Oil
1 1/3 Cup Water
2/3 Cup Chunky/Crunchy Peanut Butter
3 Large Eggs
1 tsp Pure Vanilla Extract
1/3 Cup Ghirardelli’s Ground White Chocolate (Powder)
24 Reeses Peanut Butter Cup Minis
16 oz liquid Pastry Pride or Rich’s Bettercreme
Ghirardelli’s Ground White Chocolate
1 tsp Chocolate flavoring
12 Reeses White Chocolate Peanut Butter Cups (Regular size)
Preheat oven to 350 degrees w/rack in middle of oven.
Mix together all ingredients on low for 30 seconds. Scrape bowl down. Mix at medium for 2 minutes. Line cupcake pan with 24 paper liners. Fill each cupcake 1/4 of the way full. Place a mini Reeses PB cup in each cupcake ensuring you do not push it all the way down to the bottom. Fill remaining cupcake so that it is 2/3-3/4 of the way full and the PB cup is covered completely. Bake for 20-25 minutes or until the top springs/bounces back when touched…should be a light golden color. Remove and place pan on cooling rack for 5 minutes. After 5 minutes, take each cupcake out and let cool.
For the icing, I used 1lb of liquid Pastry Pride. Make sure it is completely thawed. Put it in your mixer and mix at medium speed until it starts to form medium size peaks. I cannot tell you how much white chocolate i used as I just poured it in and tasted as I went. You can add as little or as much as you want. I also added 1 tsp of chocolate flavoring…enough to add a tiny bit of flavor, but not so much to change the color.
I piped the frosting onto the cupcakes and cut each White Choc Reese’s PB Cup in half and place it on top the frosting, PB side down and ridged edge facing top. You can also use White Chocolate Ganache/Buttercream. Do not need to refrigerate.