Reese's Peanut Butter Cup Chocolate Cupcakes
As the baker in the family, I always feel obligated to make these delicious pieces of heaven for a family member's birthday. It was my dad's birthday and I thought hmm...I could just make the carrot cake I make for him every year (which is oh-so-yummy), or I could be creative and combine his love for Reese's into some cupcake goodness. I researched ideas and came across a recipe from the Chasing Delicious blog which was exactly what I was looking for. I modified the recipe a little to my liking, but not too many changes.
This cupcake has a couple different components. Here's what you need:
For the moist chocolate cupcake:
For the peanut butter icing:
For the chocolate drizzle:
Directions
For the chocolate cupcakes:
1. Preheat the oven to 350 degrees.
2. Mix all of the dry ingredients together in a large bowl. Add egg, milk, oil, and vanilla extract and beat well. Pour in boiling water slowly and stir the batter under well combined.
3. Using a measuring cup, pour batter into lined cupcake pan. If the batter is very thin, this is absolutely okay.
4. Bake cupcakes for 18-22 minutes and let them cool completely.
For the peanut butter icing:
1. Cream the butter until smooth, and then add half of the powdered sugar.
2. Add the milk and continue to beat. Continue to add powdered sugar until desired frosting consistency.
3. Beat in the peanut butter.
For the Chocolate Drizzle:
1. Microwave chocolate chips in a bowl, stopping every 30 seconds to stir. Once melted. stir in the butter until smooth.
Assembly and Decorating:
1. Once cooled, core out the middle of each cupcake.
For the moist chocolate cupcake:
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 3/4 cup plus 2 tbsp. flour
- 3/4 tsp. baking powder
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 1 egg
- 1/2 cup milk
- 1/4 cup canola oil (or saffola oil)
- 1 tsp. pure vanilla extract
- 1/2 cup water, boiling
- 1 package of the 8 pack of Reese's Peanut Butter Cups, or a bag of Reese's miniatures
For the peanut butter icing:
- 1/2 cup butter
- 2 1/2 or 3 cups powdered sugar
- 1 tbsp. milk
- 1/2 cup peanut butter, or more if desired
For the chocolate drizzle:
- 1 cup chocolate chips
- 1 tbsp. butter
Directions
For the chocolate cupcakes:
1. Preheat the oven to 350 degrees.
2. Mix all of the dry ingredients together in a large bowl. Add egg, milk, oil, and vanilla extract and beat well. Pour in boiling water slowly and stir the batter under well combined.
3. Using a measuring cup, pour batter into lined cupcake pan. If the batter is very thin, this is absolutely okay.
4. Bake cupcakes for 18-22 minutes and let them cool completely.
For the peanut butter icing:
1. Cream the butter until smooth, and then add half of the powdered sugar.
2. Add the milk and continue to beat. Continue to add powdered sugar until desired frosting consistency.
3. Beat in the peanut butter.
For the Chocolate Drizzle:
1. Microwave chocolate chips in a bowl, stopping every 30 seconds to stir. Once melted. stir in the butter until smooth.
Assembly and Decorating:
1. Once cooled, core out the middle of each cupcake.
2. Using a large piping bag fitted with a star tip (or something similar), fill the bag with the peanut butter frosting and fill each cupcake with it. To do this, push the icing tip into the cupcake and squeeze while lifting the piping bag out of the cupcake.
2. Set aside and chop full sized Reese's into fourths or the miniatures in half.
3. Place Reese's piece in the center of filled cupcake.
3. Place Reese's piece in the center of filled cupcake.
4. Then top with more peanut butter frosting and drizzle cupcakes with melted chocolate. You can also drizzle with more peanut butter (melted) if desired. Garnish with a chopped Reese's.
Enjoy!
Enjoy!