Giant Cupcake Cake

My husband loves Reese’s Pieces. I always keep a glass jar full on the dining room table for him to scoop out a handful whenever he wants some. He has a birthday this week and I wanted to do something unique. Since he likes Reese’s Pieces and anything motorcycle related, I decided to go with a cupcake cake, cream cheese peanut butter frosting, Reese’s Pieces, and a dirt bike cake topper. Using the cupcake cake mold by Wilton makes this fun and adorable!

Cake Ingredients:

1 box Betty Crocker Super Moist Butter Recipe Yellow Cake Mix, plus ingredients on box

1 box Betty Crocker Super Moist Chocolate Fudge Cake Mix, plus ingredients on box

1 bag of Reese’s Pieces


1/2 cup unsalted butter, softened

1 (8 ounce) cream cheese, room temperature – or Tofutti lactose free cream cheese (Sprout’s)

1/2 cup creamy peanut butter (omit if you don’t like peanut butter)

1 teaspoon vanilla extract

2½ cups confectioners’ sugar

2 tablespoons heavy cream


Spray the inside of the cupcake cake pan with Pam for baking spray

Pour blended cake mix into pan. One full box for the bottom and 1/2 box for the top. I used the entire chocolate batter for the base of the cupcake and half of the yellow cake batter for the top of the cake. The other half of the yellow cake batter I was able to make 8 cupcakes.

Bake on 375 for 50-60 minutes or until done.

Leave in pan until fully cooled. Use a skinny plastic spatula to separate the cake away from the edge of the pan.

Dump the cake out and cut thin amount off the top of the base so the top of the cake fits flat.

Add a couple dabs of frosting to base before putting top on to hold it together. Frost the top with a piping bag or spatula and add sprinkles or your favorite candy.

If you want detail in the base of the cake, add lines with frosting pens.

For Frosting, combine butter, cream cheese and peanut butter in a mixing bowl and beat with an electric mixer until smooth. Add in vanilla extract. Gradually beat in confectioners’ sugar and heavy cream. Beat on high for a good minute until smooth.

Spread frosting onto cupcakes with an offset spatula or a pastry bag fitted with a large star tip. Sprinkle with Reese’s Pieces.

Cream Cheese frosting without peanut butter:
Frosting Ingredients:

1 cup butter, softened (2 sticks)
16 oz. cream cheese, room temperature (two 8 oz. blocks)
6 cups confectioners’ powdered sugar
2 teaspoons of vanilla extract

Frosting Directions: 

In a very large bowl, use a hand mixer to blend all 4 ingredients together. Combine butter, cream cheese, powdered sugar, and vanilla until smooth and creamy.

Inspired by: Spicy Southern Kitchen