At work tomorrow, we have an inservice in the CTRC for one of our new studies. Something that they do in adult rheumatology (where I came from) that I am continuing to do in peds rheumatology is to bring food to the inservice. Not only is it a treat for the CTRC staff, but it also gives me an excuse to try out new recipes! Last time, I made a savory snack, but this time, I thought I'd make one of the yummy treats from this Taste of Home booklet/magazine that I got over the summer. I had thought about making the cupcakes that were on the cover, but I wanted to do something a wee bit similar since I needed to tweak my slides for the inservice a bit this afternoon. I came up this recipe as an adaption of one for peanut butter cupcakes that was in the booklet/magazine. I really liked the recipe, but I wasn't feeling the peanut butter frosting. I decided that instead, I would mix a like Nutella in with the vanilla frosting. It was the perfect way to use the end of the Nutella that I had in the pantry!
The Hidden Surprise in the Middle!
Here's what I did...
1 box of white cake mix with instant pudding (will require vegetable oil and eggs)
18 miniature Reese Peanut Butter Cups
1 can of vanilla frosting
Preheat oven to 350F.
Prepare the cake mix according to the package directions. Spoon 2 tablespoons of batter into each paper-lined muffin cup. Place a peanut butter cup in each and then fill 2/3 full with the remaining batter.
Bake int he oven for 20-25 minutes or until lightly browned and a toothpick inserted into a cupcake comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
In a small bowl, combine 1 cup of frosting with 1/3 cup of Nutella until smooth. Frost cupcakes.