I love making different kinds of cupcakes because we don’t eat a cake.
I know cupcakes are just small cakes, but this is more manageable for our family.
And cupcakes, you can freeze and pull out as you need!
1 cup sugar
2 tablespoons cocoa
2 cups flour
2 teaspoons baking soda
1 cup salad dressing (I use Miracle Whip light)
1 cup warm water
6 King Size packages of Reese peanut butter cups quartered or 24 mini cups (optional)
In a large bowl, add the sugar, cocoa, flour and baking soda together and mix until cocoa is an even color throughout.
Add the salad dressing and water and mix completely.
Add 1 tablespoon the bottom of each cupcake.
Add 1 piece of quartered (or mini) peanut butter cup.
Cover with additional cupcake mix (a generous heaping tablespoon)
Bake for 20-25 minutes at 350 degrees.
Make the (I halved the recipe as this makes a lot of frosting) and chop up the rest of the peanut butter cups into 1/4″ chunks in a shallow. Frost lightly and dip the cupcake into the chopped up peanut butter cups.