For the record, I am a HUGE peanut butter chocolate fan. I also happen to be the designated bringer of dessert in pretty much every circle I am in and I love it. We were invited to a friend’s birthday awhile back and when I asked him what kind of cake he wanted, his response was simple: “Something with Reese’s.” That was a plan I could get behind. I threw around the idea of a Reese’s cheesecake but had wanted to make peanut butter buttercream for awhile and knew it would go great with my favorite chocolate cake recipe. To incorporate the actual peanut butter cups, I debated just chopping them into the frosting but wanted to do something different. To really put these over the top and make them more celebratory, I topped each with a full sized Reese’s peanut butter cup. As I suspected, these were a hit. You get the moist, chocolaty cake with the super thick, salty-sweet buttercream and the crunch of the peanut butter cup in each mouthful. Now I want them again. Anybody have a birthday coming up?

Reese’s Lovers Cupcakes

Makes 15 cupcakes

Ingredients:

 Cupcakes

• 1 cup sugar
• 3/4 cup + 2 Tbsp. all-purpose flour
• 1/4 cup + 2 Tbsp. cocoa
• 3/4 teaspoons baking powder
• 3/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup boiling water

Buttercream

• 2/3 cup peanut butter
• 1/2 cup butter, softened
• 3-4 cups of icing sugar
• 2 teaspoons vanilla extract
• 1-2 tablespoons of milk
• a pinch of salt

 Garnish

• 15 Reese’s Peanut Butter Cups

 

Directions:

 Cupcakes

Heat oven to 350°F. Line cupcake tins with liners

Mix the dry ingredients in the bowl of your stand mixer. Add the wet ingredients except the water and beat on medium speed for 2 minutes. Add the boiling water and stir. The batter will look pretty thin; this is normal.

Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely.

 Buttercream

Cream peanut butter and butter together with electric mixer. Mix icing sugar in on low speed until blended, then add vanilla and milk.  Beat until incorporated. Add more milk or icing sugar if needed depending on desired consistency. This frosting is VERY thick and if you are wanting to pipe, as I did, you will probably need more milk.

Frost cupcakes with buttercream and press one Reese’s Peanut Butter Cup on top of each.

 

Cupcake recipe from:                                                                                         

  https://www.hersheys.com/recipes/recipe-details.aspx?id=184&name=HERSHEY’S-PERFECTLY-CHOCOLATE-Chocolate-Cake

 Buttercream recipe from:

  http://www.howsweeteats.com/2011/03/peanut-butter-stuffed-hot-fudge-cupcakes/