Chocolate Cake Reese Cup CupcakesThis Homemade Reese Cup Dessert Cupcake Recipe combines chocolate and peanut butter in a fun new way. A chocolate cake cupcake contains a hidden surprise of a mini Reese's cup. In this Reese Cup Recipe, peanut butter buttercream and chopped Reese cups top the cupcakes. You can make them from scratch or use a box cake mix. Enjoy!
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How to Make Reese Cup Cupcakes:
Prepare chocolate cake batter. Use a box mix, your own favorite recipe, or try the one below. Line cupcake tins with paper liners or cool plastic ones and fill the cups about half way. Insert an unwrapped mini Reese's Cup into the cups. Push the candy gently to the bottom, then spoon cake batter until each candy is just covered. Bake the cupcakes per box or recipe instructions. Allow the chocolate cupcakes to cool completely while you prepare the buttercream frosting.
How to Make Peanut Butter Buttercream Frosting:
1 c. unsalted butter, room temperature
1 c. creamy peanut butter
3 c. powdered sugar
1/2 c. heavy cream
Pinch of salt
Cream together butter and peanut butter for 2-3 minutes.
Add the powdered sugar.
Mix until combined.
Add the heavy cream.
Beat until smooth.
Add the salt.
Beat on high for 3-4 minutes or until the buttercream is light and fluffy.
Frost the cupcakes immediately. Chop up a few more Reese's Cups and garnish the cupcakes.
Chocolate Cupcake Recipe: Makes 24 Cupcakes
2 c. granulated sugar
2 t. vanilla
1 c. whole milk
1/2 c. oil
1 3/4 c. flour
1 c. cocoa
1 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
1 c. hot coffee (Note: We used espresso, but any coffee would work.)
Preheat oven to 325 degrees. Line a cupcake pan with paper liners.
In a mixing bowl, add sugar, vanilla, and eggs.
Mix until combined.
With the mixer on low, add milk and oil.
In a separate bowl, combine flour, cocoa, baking powder, baking soda, and salt.
With the mixer on medium, add the dry ingredients to the egg mixture.
Beat about 2 minutes, or until smooth.
Add the hot coffee and mix on low until combined, about 2 minutes.
Bake filled cupcake tins for 14 minutes or until done.
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