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+ servings

Valentine Bear Cupcakes

Servings: 22 cupcakes
Author: Jill


Cupcake Ingredients

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

Chocolate Frosting Ingredients:

  • 1 C unsalted sweet cream butter softened
  • 3 1/2 C powder sugar
  • 1/2 C cocoa
  • 2 tsp vanilla
  • 3-5 TBSP heavy whipping cream.
  • 1 disposable piping bag fitted with star tip

Reese bear Ingredients:

  • 21 regular size Reese peanut butter cups unwrapped
  • 1 package of small edible eyes
  • 2 8 oz bag of Ghirardelli chocolate wafers set aside 42 for the ears
  • 1 bag of pink wilton candy melts
  • 21 brown M&M's
  • 1 mini circle fondant cutter
  • 1 container of Nerdy Nummy heart sprinkles
  • 1 disposable piping bag


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


  • 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!