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These Valentine Bear Cupcakes are so adorable! The cute little bear on top of these yummy french vanilla cupcakes are made from everyone's favorite sweet treat: Reese's cups!
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Valentine Bear Cupcakes

These Valentine Bear Cupcakes are so adorable! The cute little bear on top of these yummy french vanilla cupcakes is made from everyone's favorite sweet treat: Reese's cups!
Prep Time45 minutes
Cook Time21 minutes
Total Time1 hour 6 minutes
Course: cupcakes, Dessert
Cuisine: American
Keyword: bear cupcakes, teddy bear cupcakes, valentines cupcakes, valentines day cupcakes
Servings: 22 cupcakes
Calories: 520kcal
Author: Jill

Equipment

  • 1 disposable piping bag fitted with star tip
  • 1 Disposable piping bag
  • 1 mini circle fondant cutter

Ingredients

Cupcake Ingredients

  • 1 box French vanilla cake mix
  • 1 cup whole milk
  • 1/2 cup unsalted sweet cream butter softened
  • 3 large eggs
  • V-day cupcake liners

Chocolate Frosting Ingredients:

  • 1 cup unsalted sweet cream butter softened
  • 3 1/2 cups powder sugar
  • 1/2 cup cocoa
  • 2 teaspoons vanilla
  • 3-5 tablespoons heavy whipping cream

Reese bear Ingredients:

  • 21 regular size Reese peanut butter cups unwrapped
  • 1 package of small edible eyes
  • 16 ounces Ghirardelli chocolate wafers (2 8-oz bags) set aside 42 for the ears
  • 1 bag pink wilton candy melts
  • 21 brown M&M's
  • 1 container Nerdy Nummy heart sprinkles

Instructions

Cupcake Directions:

  • Preheat oven to 350 degrees and line cupcake pan with cupcake liners.
  • Using a standing or a hand mixer, beat together all cupcake ingredients until combined.
  • Scoop cupcake batter into liners, filling about 3/4 way full and bake in the oven for 21 minutes.
  • Allow to cool completely.

Chocolate Frosting Directions

  • Using a standing mixer, beat together the butter, powder sugar, cocoa, vanilla and heavy whipping cream until combined and stiff with peaks.
  • Scoop the frosting into the piping bag and set aside.

Directions

  • Remove 42 chocolate wafers from the Ghirardelli bags and place onto a cutting board.
  • Using a microwave safe bowl, melt 1 cup of the chocolate wafers in increments of 30 seconds, mixing after each time until melted and smooth.
  • Scoop into the piping bag and set aside.
  • Place one unwrapped Reese peanut butter cup onto the cutting board.
  • Cut the tip off the piping bag and pipe a small dollop of chocolate onto the lower center of the peanut butter cup.
  • Place a pink wafer onto the chocolate dollop. This is the mouth and nose of the bear.
  • Pipe two dollops of chocolate above the pink wafer for the eyes.
  • Place two eyes onto the two chocolate dollops.
  • Pipe a small dollop of chocolate onto the "M" side of the "M&M" and then place onto the center of the pink wafer.
  • Using the small round fondant cut out a half shaped moon out of the bottom of the chocolate wafers..
  • Pipe a line of chocolate onto the cut part of the chocolate wafer.
  • Place the chocolate wafer onto the upper left and right corner of the peanut butter cup for the ears.
  • Repeat steps with remaining Reese cups.
  • Allow to dry for 10 minutes.
  • While the bears are drying, pipe frosting onto the cooled cupcakes.
  • Once the 10 minutes is up, carefully place the bears onto the middle of the frosting and lightly push down into the frosting.
  • Enjoy!

Nutrition

Calories: 520kcal | Carbohydrates: 59g | Protein: 7g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 248mg | Potassium: 303mg | Fiber: 5g | Sugar: 41g | Vitamin A: 478IU | Vitamin C: 0.1mg | Calcium: 111mg | Iron: 5mg