Recipe: “Reese’s Surprise” Cupcake

April 29, 2014

Usually Jess is the resident baker on Mimi & Chichi. But since homegirl just started the ’21 Day Fix’ diet yesterday, I thought I’d take over #FatKid duties for a few weeks. (Look away, Jess. Don’t make eye contact with the cupcakes!)

I first saw this candy stuffed cupcake recipe on Sarah Frye’s blog, Life Of A Frye. I thought her idea of using leftover Cadbury eggs was ingenious, even though I don’t care much for Cadbury eggs. But that doesn’t mean the concept cannot be adopted for other candies. And since I love Reese’s peanut butter cups, that seems to be the most logical option for me.

Truth be told, I was tempted to take the super lazy shortcut and make this cupcake with store bought cake mix. But I thought I’d do Sarah’s recipe justice and construct it from scratch. Turns out it really wasn’t that hard. Read on to find out how you can make these yummy decadent cupcakes in about 30 minutes.

Chicken, Kale & White Bean Stew
  1. 1 lbs boneless skinless chicken breast
  2. 1 medium onion, diced
  3. 1 carrot stalk, diced
  4. 2 medium tomatoes, chopped
  5. 3 garlic cloves, chopped
  6. 1 shallot, chopped
  7. 1 (6 oz) pack baby kale
  8. 1 can white beans
  9. 1 (32 oz) box low sodium chicken broth
  10. 1 teaspoon cumin powder
  11. 1 teaspoon coriander powder
  12. 2 teaspoon chili powder
  13. 1/2 teaspoon garlic powder
  14. 2 teaspoon olive oil
  15. salt & pepper to taste
  1. Set the oven to 400 degrees F.
  2. Rub the chicken in 1 teaspoon olive oil, garlic powder, salt and pepper.
  3. Wrap loosely in aluminum foil and bake in the oven. The chicken will cook while you prep the other ingredients (about 25 minutes).
  4. Heat up the other 1 teaspoon olive oil in a large pot.
  5. Sauté diced onion and carrot, until onion is slightly translucent.
  6. Add coriander, chili, cumin, salt and pepper. Sauté for another 5 minutes.
  7. Add chopped tomatoes, garlic and shallot. Sauté for an additional 15 minutes.
  8. Rinse white beans and add to the pot, along with chicken broth. Bring to boil.
  9. Reduce heat and simmer and add baby kale.
  10. Take chicken out of the oven and shred using two forks.
  11. Add shredded chicken to pot and increase heat to bring stew back to boil.
  12. Reduce heat and simmer for another 15 minutes.
Mimi & Chichi Blog

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  • Manasi April 29, 2014 at 4:06 am

    It is so yummy!

  • Taipei Style April 29, 2014 at 4:16 am

    Great idea! Looks delicious!


  • kimbim April 29, 2014 at 6:15 am

    Yummy in my eyes,great recipe.

  • Sarah F. April 29, 2014 at 9:41 am

    Im glad you didn’t use a mix! Making the cupcake from scratch is so much better! These look amazing. I will have to try them. I am happy the recipe works for both Cadbury Eggs and Reese’s.

  • L A April 29, 2014 at 9:53 am

    I make a similar recipe! My hubs LOVES Reese’s. Mine taste like Funny Bones (a New England packaged cake).
    L A
    .follow RAVISHING on Bloglovin’ here.
    .follow RAVISHING on Facebook here.

  • Maggie April 29, 2014 at 10:10 am

    Ahhh these look delish!! I need to make some ASAP!


  • Jules April 29, 2014 at 10:41 am

    Yum! It looks soooo good!

  • Wynne Prasetyo April 29, 2014 at 11:51 am


  • Jill April 29, 2014 at 12:51 pm

    Hahaha fat kid duties. These look so good…invite me over next time!

    beck daily

  • Ashley April 29, 2014 at 9:32 pm

    These look divine! :)


  • Mira April 30, 2014 at 7:00 am

    YUMMMMY!! Can you send me some cupcakes please!! I love to eat but hate baking! Too bad me don’t have Cadbury eggs over here :D

    xx Mira

  • Kelly April 30, 2014 at 10:31 am

    These sound delicious, yum!

    xx Kelly
    Sparkles and Shoes