Monday, September 12, 2011

Reese Peanut Butter Cupcakes

Cupcakes:
1 box chocolate cake mix (520g) plus eggs, oil, and water
12 Mini Reese Peanut Butter Cups
Buttercream:
1 cup unsalted butter, room temperature
2 cups smooth peanut butter
4 cups powdered sugar
1/4 cup milk
Topping:
1 cup semi sweet chocolate chips, melted
2 tablespoons canola oil
1/2 cup Reese's Pieces
sprinkles
12 Mini Reese Peanut Butter Cups

1. Preheat oven to 350°F. Place cupcake liners into pan.
2. In a large bowl prepare cake batter according to package directions.
3. Place 1/8 cup batter into each cupcake liner. Place 1 Mini Reese Peanut Butter Cup on top of batter, then cover with 1/4 cup batter.
4. Bake cupcakes 15-20 minutes until toothpick comes out clean. Let cool completely before frosting.
5. For buttercream, blend all ingredients until smooth in a large bowl. Place into piping bag and pipe onto cupcakes. Place cupcakes in freezer until buttercream is firm to the touch, about 15 minutes.
6. Mix 2 tablespoons oil into melted chocolate until thin and smooth. Decorate cupcakes 1 at a time, leaving the rest in the freezer.
7. To decorate: 1. Pour 1 tablespoon chocolate over cupcake. 2. Place some Reese's Pieces over chocolate sauce then sprinkle over sprinkles. 3. Place Mini Reese Peanut Butter Cup on top.
8. Store cupcakes in an airtight container at room temperature or chill in the fridge. Serve & enjoy!

Makes 12.



2 comments:

  1. Wow handfull this cupcake.With peanutbutter and all the trimmings.Yummy:)

    ReplyDelete