Reese's Peanut Butter Cup Cupcakes
I have always had a weakness for Reese's Peanut Butter Cup, so when I came across this recipe, I knew I had to try it. The frosting was a bit to cheesy for me, and it made way too much, so I tweaked it a bit for you. If you love cream cheese frosting though, you should def go for the original.
For the cupcakes:
1 and 2/3 cups flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 tablespoons milk
1 teaspoon vanilla
8 tablespoons (1 stick) unsalted butter, at room temperature
1 and 1/2 cups sugar
2 large eggs
For the filling:
1 cup confectioners’ sugar
3/4 cup cream peanut butter
4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon vanilla
For the frosting:
2 cups confectioners’ sugar
1 8-ounce packages of cream cheese, at room temperature
16 tablespoons (2 sticks) unsalted butter, at room temperature
1 cup creamy peanut butter
2 tablespoons cocoa powder
Mix all the dry ingredients ( but not the sugar) in a bowl.
Cream butter and sugar.
Add the rest of the liquids.
Mix in the dry ingredients.
The filling and frosting are both made by mixing all the ingredients together.
Fill the liners 1/3 full and add a spoonful of filling.
Fill the rest of the liner and bake for approx 18-22 min at 350 F.
Decorate! (I used a Wilton 2D tip)
All done? Go ahead and stuff your face. You've deserved it!