Chocolate Peanut Butter Cupcakes With Reeses Surprise Recipes

REESE'S CHOCOLATE PEANUT BUTTER CUPCAKES RECIPE

Steps:

• To make the cupcakes, preheat oven to 350 and line 2 cupcake pans with paper liners.
• In a small bowl or measuring cup, whisk together cocoa powder and hot water until smooth.
• In a medium bowl, whisk together flour, baking soda, baking powder, and salt, and set aside.
• Within a medium saucepan over medium heat, stir together butter and sugar. Heat, stirring occasionally, until the butter is melted and the mixture is smooth.
• Transfer to the bowl of a stand mixer or a large mixing bowl, and beat until the mixture is cool, 4-5 minutes.
• Add eggs one at a time, mixing well after each addition.
• Add vanilla and cocoa mixture, and blend until smooth.
• With the mixture on low speed, add the flour mixture in three additions, alternating with the sour cream. Mix until smooth.
• Scoop into prepared pans, filling 2/3 full.
• Bake until a toothpick comes out clean, about 15-18 minutes. Let cool.
• While the cupcakes are cooling, make the frosting. Beat together the butter and peanut butter until light and fluffy.
• Add the vanilla and 1 tablespoon milk.
• Add powdered sugar gradually until desired consistency is reached, adding more milk if needed.
• Beat until light and fluffy.
• Frost the cooled cupcakes as desired.
• To make the chocolate drizzle, add the chocolate chips and the coconut oil or shortening to a microwave safe bowl.
• Heat at 50% power for 30 seconds, then stir. Repeat at 15 second intervals, stirring in between, until the chocolate is melted and smooth (do not overcook!).
• Pour the melted chocolate into a plastic bag and snip a small piece off the corner. Drizzle over frosted cupcakes and sprinkle cupcakes with chopped Reese's candies.

REESE'S® PEANUT BUTTER CUP CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
• Combine brown sugar, butter, and peanut butter in a medium bowl. Beat with an electric mixer until creamy. Beat in eggs one at a time until combined.
• Combine flour and baking powder in a separate bowl. Slowly beat into the creamed mixture. Pour in milk and water; stir until batter is thick and smooth. Spoon batter into the prepared muffin tins. Press 2 mini peanut butter cups into each cupcake.
• Bake in the preheated oven until edges are firm and begin to pull away from the sides of the tin, 20 to 25 minutes.
• Pile 15 to 20 chocolate chips over each cupcake. Return to the oven until chocolate chips start to melt, about 1 minute. Spread melted chocolate over the cupcakes and sprinkle with chopped peanuts.

TASTES LIKE REESE'S® CHOCOLATE-FILLED PEANUT BUTTER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin pans with paper liners.
• Combine cake mix, cold water, peanut butter, pudding mix, and eggs in a large bowl; beat with an electric mixer until smooth. Spoon into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 18 to 21 minutes. Cool in the pans for 5 minutes. Transfer to a wire rack and let cool completely, about 25 more minutes.
• When the cupcakes are almost fully cooled, stir confectioners' sugar and milk together in a bowl. Add cocoa and cornstarch and stir until desired consistency; eyeballing it works well for icing.
• Cut out a square in the top of each cooled cupcake. Fill with icing.