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.