How to make chocolate peanut butter cupcakes. These chocolate cupcakes are stuffed with a Reese peanut butter cup and have a peanut butter buttercream frosting. Topped with nuts and chocolate for extra flavour and texture.
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Recipe:
Cupcakes:
½ cup unsalted butter
¾ cup granulated sugar
¼ cup brown sugar
1 egg
½ cup cocoa powder
1 cup all purpose flour
¼ tsp salt
1 tsp vanilla extract
½ tsp coffee or espresso powder
1/2 tsp baking powder
½ tsp baking soda
3/4 cup buttermilk
12 full size Reese peanut butter cups
12 mini Reese peanut butter cups
nuts (optional)
Frosting:
1/2 unsalted butter
1 cup peanut butter (I used chunky natural)
2 cups powdered/icing sugar
3 tablespoons milk
pinch of salt
Directions:
Cream the butter, brown sugar and white sugar together.
Once creamed, add the egg to the butter/sugar mixture and beat to combine.
Add the buttermilk and vanilla extract once the egg is mixed.
Whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder in a separate bowl.
Add half of the flour mixture to the wet ingredients and combine. Scrape down the sides of the bowl occasionally to make sure all flour is incorporated. Once the first half is thoroughly mixed, add the 2nd half and combine.
Once the batter is mixed you can begin to fill the cupcake liners. Fill the liners 1/4 of the way up with batter and then place a full size Reese cup in the center. Add more batter to the cup covering the Reese until the cupcake liners are 75% filled.
Once filled, tap and shake the tray to remove any air bubbles and bake at 350 degrees for 18-20 mins. The cupcakes will be done when a toothpick poked into the edge of the cupcake will come out clean.
To make the butter cream add butter, peanut butter, and a pinch of salt to your mixer and beat to combine. I used chunky because I like having some peanuts mixed in for texture, smooth will work fine.
Add half your powdered sugar, mix, and scrape down the sides of the bowl. Add the 2nd half of the powdered sugar and combine.
Once all the sugar is mixed add the milk and beat until the butter cream is light and fluffy.
Pipe the butter cream once the cupcakes are cool. Roll the decorated cupcakes in chopped up nuts and drizzle with tempered chocolate or chocolate ganache. (optional)
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