Reese's Cup Cupcakes

It's Ash Wednesday--a day of fasting and restraint, which means it's the perfect day to post a recipe for the cupcakes I made for a friend's birthday a couple weeks ago.

Chocolate and peanut butter. There's really not much else to say.

Reese's Cup Cupcakes (recipe modified from this NYTimes recipe)
Makes 16-24
For the cakes:
  • 2 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened cocoa powder (preferably Dutch process)
  • 5 1/3 ounces (10 2/3 tablespoons) sweet butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1 cup milk
  • 1/2 cup sour cream (plain yogurt would work, too--so would mayo)

  • For the peanut butter frosting:
  • 12 tablespoons butter, softend
  • 1/3 cup heavy cream/half & half/milk
  • 1 1/2-2 c. peanut butter
  • 2 cup powdered sugar
1. Heat the oven to 350 degrees and line muffin tins with cupcake liners. Sift together the flour, baking soda, salt, and cocoa powder and set aside. Using a hand or stand mixer, cream butter. Add the sugar, vanilla, and sour cream, and mix to combine. Add the eggs one at a time, beating after each one until smooth.

  • 2. On the lowest speed, alternately add the dry ingredients in three additions and the milk in two. Beat only until smooth and fully combined, you don’t want to overwork the batter.
  • 3. Scoop the batter into the prepared pans filling each about two-thirds full. Bake the cupcakes for about 25 minutes, or until the tops are puffed and spring back when lightly pressed. Be careful not to overbake the cakes, but know that if you take them out too early they may sink a bit. Cool the cakes in the muffin tins for about 5 minutes and then remove them to a rack and let cool completely.
  • 4. For the frosting, beat together the butter, peanut butter and powdered sugar, adding cream/milk as needed to reach a spreadable consistency. Pipe or spread on the cooled cupcakes. Top with a Reese's Cup. Enjoy.

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