Tuesday, February 9, 2016

Chocolate Peanut Butter Cupcakes!

Last week I was having mad cravings for all things chocolate peanut butter.   Then I had a genius idea.  Take my chocolate cupcake recipe, add peanut butter icing and to make them extra special, pop a Reese's Peanut Butter Cup in the bottom of a few of them.  Oh yes! Yes, I did! They came out better than I would have imagined.  I mean, just look at that deliciousness!!

This is what dreams are made of!

For the cupcakes you will need:

Chocolate Cupcakes

  • 175g softened butter (1 1/2 sticks)
  • 165g caster sugar (extra superfine sugar)
  • 3 large eggs
  • 40g cocoa powder
  • 125g self raising flour (not all-purpose)
  • 1 teaspoon baking powder
  • 2 Tablespoons milk
  • 1 teaspoon vanilla extract

Cream the butter and sugar until light and fluffy.  Add eggs, one at a time, on the stir setting of your mixer.  Scraping the bowl in between each egg to be sure all is incorporated well. Sift together cocoa powder, flour and baking powder.  Add your dry ingredients to your wet mixture gradually (also on stir setting if using a KitchenAid). Add vanilla and milk and mix on a medium-high until well combined.

Reynolds Brand Foil Baking Cups

Line a 12 count cupcake pan with your cupcake liners of choice. I used Reynolds brand silver foil baking cups.  If you use these liners make sure that you put in the white liner as well.  So, foil then paper (it comes with both).  Not sure why these ones aren't attached but whatev...bygones. If you are going to be using Reese's Cups as well then you will need to put a little bit of cupcake mixture to cover the bottom of the liner first. Then, you will need to place your Reese's Cup in the liner UPSIDE DOWN.  If you don't put it upside down then the batter will not be able to fill in around the pb cup. I bought a pack of 8 Reese's Cups so I did 8 with them and 4 without.  It was basically a game of chance to see if you get one with a pb cup or without. :)

Little bit of batter then your upside down pb cup.

Fill your cupcake liners with the remaining batter.  I had exactly enough to fill all 12 just nearly to the top.

Cupcakes are done baking!!

Bake your creations at 325F for about 20 minutes.  Check the largest cupcake with a toothpick to make sure they are done.

Cool cupcakes completely before icing.

OH MY GOSH! Look at the peanut butter deliciousness!!

For the icing you will need:

Peanut Butter Icing
  • 2 cups creamy peanut butter (I used JIF)
  • 1/2 c (1 stick) softened butter (I use unsalted Kerrygold Pure Irish Butter)
  • 2 tsp vanilla extract
  • 1/4 tsp of salt
  • 1/4 c to 1/2 c of heavy cream (I ended up using about 1/2 cup)
  • 3 cups Powdered Sugar (more or less depending on desired thickness)

Kerrygold Irish Butter makes all the difference!

In your mixing bowl, combine the peanut butter, butter and vanilla and mix until well combined.  Add the powered sugar and salt and mix on high speed until smooth. Stream in your heavy cream until desired consistency is reached.  Because I was piping my icing I needed it a bit more smooth so I ended up using the whole 1/2 cup of cream.

All iced but they needed a little something else...CHOCOLATE DRIZZLE!!

Pipe your icing using a piping bag and tip.  I used tip #2D.  I also went outside to inside when piping because I wanted the center to be quite tall. 


I then melted 4 squares of a 3.5 oz Lindt 70% Cacao chocolate bar in the microwave in 30 second intervals at 50% power.  Stirring between each 30 seconds until smooth and completely melted.  I then drizzled this, using a spoon overtop the icing. OH YAH!

I'll leave you with the below pictures of me cutting into them with my fork.  Don't worry, I shared!

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Until next week...

Took me 3 cupcakes to fine one with a Reese's Cup...only made 4 without LOL
YES!! Look how moist!