Reese’s Cupcakes

Peanut butter and chocolate really are a match made in dessert Heaven.
These are crazy good, there is just no other way to put it. A rich chocolate cake, in cupcake form, stuffed with peanut butter cups and peanut butter and topped with peanut butter buttercream frosting. Excessive? Yes. Delicious? Beyond.

Reese’s Cupcakes
Prep Time: 30 minutes
Yield: 12 cupcakes

Ingredients

• 3/4 cups all-purpose flour
  
• 1/2 cup unsweetened cocoa powder
  
• 1/2 cup granulated sugar
  
• 1/2 cup packed light-brown sugar
  
• 1 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1/4 tsp salt
  
• 1/3 cup vegetable oil
  
• 1/3 cup milk
  
• 1 large egg
  
• 1 tsp vanilla extract
  
• 1/3 cup hot water
  
• 1/4 cup sour cream
  
• 12 Snack Size Reese’s, 6 chopped into halves and 6 chopped into small pieces (not minis)

Peanut Butter Buttercream Frosting

• 1/2 cup butter, at room temperature
• 1/2 cup peanut butter
• 1/2 tsp vanilla extract
• 2 1/2 cups powdered sugar
• 2 Tbsp sour cream
• 3 – 4 Tbsp heavy cream

Directions

1. Preheat oven to 350 degrees. In a large mixing bowl whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda and salt for 30 seconds. To dry mixture add in vegetable oil, milk, egg and vanilla extract and beat with an electric mixer on low speed for 2 minutes.
2. Pour in hot water and stir until well combined. Add in sour cream and mix until combined. Fill each paper lined muffin cup with 2 Tbsp of batter, then top with half of a Reese’s (in the center) then divide remaining batter over cupcakes (about 2 Tbsp per each) and bake in preheated oven for 16 – 19 minutes, until toothpick inserted in center of cupcake comes out clean (or with a few moist crumbs). Remove from oven and allow to cool several minutes in muffin pan then transfer to a wire rack to cool completely. Once cool frost with Peanut Butter Buttercream Frosting, chop remaining
3. Reese’s and top cupcakes with chopped Reese’s. Store in an airtight container.

For the Peanut Butter Buttercream Frosting:

1. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and peanut butter on medium-high speed until pale and fluffy, about 6 minutes, occasionally scraping down sides and bottom of bowl.
2. Blend in vanilla, sour cream and powdered sugar and slowly add cream to reach desired consistency (taste and you may want to add a pinch of salt depending on how salty your peanut butter is), then whip mixture on medium speed until pale and fluffy, about 5 – 6 minutes.