Reese’s Peanut Butter Cupcakes

26 Feb

Peanut butter lovers, prepare for glory. If you love a Reese’s cup (and who doesn’t?) you will adore these cupcakes. They consist of a chocolate cupcake with a peanut butter filling. As if that’s not decadent enough, they are then smothered with a sweet peanut butter frosting and a drizzle of melted peanut butter. Finally they’re topped with a miniature Reese’s cup.

Here’s a preview of the final product. Drooling yet?

Reese’s Peanut Butter Cupcakes

Chocolate Cupcake:

  • Any boxed cake mix, made as directed on the box.

Peanut Butter Filling:

  • 3/4 cup Peanut Butter (creamy)
  • 1/2 cup Confectioners Sugar

Sweet Peanut Butter Frosting:

  • 1 stick Butter (at room temp)
  • 1 cup Peanut Butter (creamy)
  • 1 pinch Salt
  • 2 cups Confectioners Sugar
  • 1/3 cup Milk

Toppings:

  • 1/4 Cup Peanut Butter
  • Mini Reese’s Cups or Chopped Reese’s

Makes 18 cupcakes

I should warn you, if there are men in your home these babies are going to disappear fast. I have yet to encounter a fella who doesn’t love the combination of chocolate and peanut butter, and these cupcakes are the perfect example.

The first step in making these is to make your cake batter according to the instructions on whatever boxed mix you chose. I went with Betty Crocker’s Chocolate Fudge cake mix. You could go ahead and make chocolate cupcakes from scratch, but with everything else going on I don’t think its necessary. Next grease a muffin pan with non-stick spray or line with cupcake liners. I decided to skip the liners because I was out of them, but I would recommend using them. The peanut butter can make them difficult to remove from the tray. Fill each cup half-way with cake batter.

Now it’s time to make the peanut butter filling. There are only two ingredients- peanut butter and confectioners sugar, but the results are nothing short of perfection. It tastes EXACTLY like the inside of a Reese’s. Combine both ingredients in a bowl and then drop a small ball of the mixture into your half-full (half empty?) cups.

Cover the peanut butter with a little more cake batter. The box always says to fill them 2/3 of the way, but I always go closer to 3/4. That’s because there is NOTHING I hate more than a skimpy little flat topped cupcake! Okay, okay, that might be slightly dramatic but it really is one of my (many) pet peeves. So fill ‘em up and pop ‘em in the oven for 18 minutes.

While your cupcakes are baking it is time to make the frosting. Clearly the frosting is the star of this cupcake, it is fluffy and sweet with a creamy peanut butter flavor that isn’t overpowering. I decided to not go too crazy with the peanut butter since it is also inside the cupcake and drizzled on top. It’s pretty easy to make too, start by beating together the butter, salt, and peanut butter.

Add confectioners sugar gradually, beating the mixture continuously. Add milk as needed until your frosting gets to the desired fluffy consistency.  Once the frosting is done, transfer it into a piping bag and pile it high onto your cooled cupcakes. In my mind, the more frosting the better, so don’t be stingy.

Oh yes, oh yes. Now lets throw some more peanut butter on top. Why not??? Microwave 1/4 cup of peanut butter in a glass measuring cup and then pour it into a squeeze bottle. 30 seconds should get it to just the right texture, it will look something like this-

Use the squeeze bottle to drip the melted peanut butter on top of your frosted cupcakes. I did mine in a sort of zig-zag motion, but there’s really no wrong or right way.

Finally top each cupcake with a mini Reese’s (the tiny ones that come unwrapped in a bag) or chopped up Reese’s crumbles. They will look lovely for the 5 or so minutes before your friends and family scarf them down with glee.

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