- Cook Time: 17 - 23 minutes
- Servings: 24
- Course: Dessert
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 1 package (18.25 ounces) chocolate cake mix
- 1 can (16 ounces) Vanilla frosting
- Red food coloring
- 48 mini peanut butter cups
- 2 Tablespoons pink decorating sugar
PREHEAT oven to 350°F.
PLACE Reynolds<span>®</span> Baking Cups in muffin pans; set aside.
PREPARE cake mix following package directions for 24 cupcakes. Spoon batter into baking cups
BAKE following package directions (17 to 23 minutes). Cool.
TINT 1/4 cup of vanilla frosting bright pink. Spoon into freezer weight resealable bag and seal.
FROST cupcake with remaining white vanilla frosting.
SPRINKLE tops of cupcakes with pink decorating sugar.
CUT mini peanut butter cups in half. Press 4 peanut butter cup halves, cut side down, on top of cupcake.
SNIP small corner (1/8 inch) of bag with pink frosting. Pipe a swirl of frosting on top of each peanut butter cup to look like frosted cupcake.
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