Reese’s Peanut Butter Cups have always been a favorite of mine! Chocolate and peanut butter just seem to blend so perfectly together and although I avoid the candy most of the time, they are one of those flavor combinations I try to incorporate into special occasions. These cupcakes are for those special times.
Fun Facts about Reese’s
1/4 C unsalted butter ( room temp )
1 C sugar
1 C chocolate chips
2 LG eggs ( room temp )
2 LG egg yolks ( room temp )
1/2 C vegetable oil
2 tsp vanilla extract
1/3 C sour cream
1 C flour
1/2 tea salt
1/2 tea baking soda
1/2 C cocoa powder
1/2 C water ( room temp )
15-20 Reeses cups med. size
In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar.
Melt the chocolate in the microwave or in a double boiler.
Add chocolate to the butter/sugar mix and combined.
Add in eggs and egg yolks one at a time mix
Add in oil, vanilla, and sour cream mix
Sift flour, salt, baking soda, and cocoa powder into a separate medium bowl.
Add dry ingredients to wet ingredients, mixing all together.
Mix in water
Line a cupcake pan with cupcake liners
Fill each liner 1/2 of the way full with Chocolate cupcake mix
Now top of each cupcake liner with more chocolate cupcake mix so its 3/4 of the way full
Place in oven for 15-20 minutes
Use a stick or sharp knife poke in center of a cupcake if it comes out clean it is done
Peanut Butter Frosting
3 sticks butter (room temperature)
1 cup peanut butter
4 cups powdered sugar
2 tea vanilla
3 TBSP heavy whipping cream
Reese’s peanut butter cup mini’s to decorate on top
Add both the butter and peanut butter and beat on med. speed until smooth.
Add the powdered sugar one cup at a time and mix with the other ingredients
Add in the vanilla and the cream and beat on med. speed until all ingredients is light and fluffy
Place frosting in a pastry bag and pipe onto the top of the cupcakes.
Top with a mini Reese’s peanut butter cup