Thursday, April 18, 2013


     Hey! Until next Friday, (not tomorrow, the next one), my parents are in the Dominican Republic! They (obviously) did not take me or my brothers, so we are all home and have someone staying here at night-time. You'd think I'd have more time on my hands not having as much schoolwork, no parents... etc... But, I'm watching my two-year-old brother most of this week. Don't get me wrong, he's adorable! But he can be a bit of a terror... And he requires full attention at all times! Even as I'm typing, he's peeking over my shoulder and trying to "play the piano" (that's what he calls my laptop!) Even more good news, my parents agreed to pay me $200.00 for the week meaning I'm $200 closer to my minifee! :D

     Back to cupcakes... Today I most likely won't get any sewing done, so I decided to do some baking. That way, I can watch my brother while I'm in the kitchen and still get something done! I will be making these amazing Reece's Peanut Butter Cup cupcakes that I found a recipe for online. They are a Devil's food chocolate cake with espresso granules infused with a creamy peanut butter buttercream frosting toped with half of a Reece's miniature. Stay tuned for pictures when I finish, I will also post the recipe for you right now, because everyone needs a Reece's Peanut Butter cupcake! :)

Edited to add pictures! Oh, I also decided (last minute) to do a funfetti mini cupcake with cake batter frosting, it worked pretty well!

Mmmmm! Reece's Peanut Butter cupcakes! (These are my favorite!)

Mini Funfetti cupcakes with cake batter frosting... Yum!

Enjoy! :)

This recipe is not mine, I found it online.

Peanut Butter Cup Cupcakes

Yield: 24 Cupcakes


For the Cupcakes

1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
24 Reese’s Miniatures; frozen (this prevents them from disappearing into the batter)

For the Peanut Butter Buttercream frosting

3 sticks unsalted butter, softened
1 cup creamy peanut butter
2 tablespoons vanilla extract
1.5 pounds (24 ounces or about 5.5 cups) confectioners' sugar, sifted
6-8 tablespoons heavy cream (if using milk, amount will be less)


For the Cupcakes

1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.

3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well. Press one frozen Reese’s Miniature into the center of each cupcake.

4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. There will be a small sink hole in the top of the cupcakes from the Reese’s Miniatures, that’s okay - you’ll cover that with frosting. Allow cupcakes to cool inside muffin tins for about 10 minutes.

5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For the Peanut Butter Buttercream frosting

1. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.

2. Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy

3. Pipe frosting onto cooled cupcakes and finish with chopped Reese’s Peanut Butter Cups.

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