Reese’s Peanut Butter Cupcakes
It takes a special occasion to make these cupcakes. They’re not your ‘I feel like making cupcakes today’ cupcakes. They are ‘I’ve been waiting for the perfect moment to makes these, and my day has come,’ cupcakes. So when I planned out the recipe, I wanted to get everything perfect. And I thought I did, the chocolate cupcakes were superb, the frosting (admittly I didn’t have heavy cream as some recipes call for) was actually delicious. I even went the extra mile with the decor (yeah, total pro right here. I can cut peanut butter cups in half.)
I think the most surprising thing about these cupcakes was that I loved the cream cheese peanut butter frosting, but everyone else hated it. I mean…come on. It’s delicious!
And to all you readers that just made that face…don’t smack it till you try it.
Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa (best quality available)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract (best quality available)
1 cup boiling water
Line muffin tin with paper liners. Heat oven to 350*F. In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla. Beat on medium speed for one minute. Stir in boiling water (the batter will be thin, don’t worry, this is right). Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.) Bake cupcakes for approximately 22-24 minutes.
Peanut Butter Cream Cheese Frosting (the recipe calls for heavy cream, I didn’t have any and it was fine without it)
6 ounces cream cheese, room temperature
1/3 cup confectioners sugar
1/2 teaspoon salt
1 cup creamy peanut butter (not natural)
1/2 teaspoon pure vanilla extract
1/2 cup heavy cream
Mix cream cheese and powdered sugar with an electric mixer. Add in peanut butter, salt, heavy cream, and vanilla. Mix well. Serve chilled or at room temperature.