For my peanut butter and chocolate-loving friend, Katie.
Quick, name two of your favorite things. Chocolate and peanut butter. I beat you. If your two favorite things match mine, you’re in for a real treat. My baking partner and I are planning to bake cookie-stuffed cookies this weekend (picture above), which inspired me to try a candy-stuffed cupcake. I thought that was genius until I Googled Reese’s Peanut Butter Cupcakes and several links popped up. I’m clearly not as original as I thought. Regardless, it’s a great idea.
Reese’s Peanut Butter Cupcake Ingredients:
⅓ cup shortening
⅓ cup peanut butter
1 ¼ cup brown sugar
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 ¾ teaspoons baking powder
1 teaspoon salt
1 cup milk
18 miniature peanut butter cups
Directions for cupcakes:
– Preheat oven to 350°.
– Combine the flour, baking powder, and salt. Set aside.
– Cream shortening, peanut butter, and brown sugar until light and fluffy.
– Add eggs, one at a time, beating well after each addition.
– Add vanilla.
– Add dry ingredients to creamed mixture, alternating with milk.
– Line muffin tin with papers or grease.
– Pour batter into cupcake tin (about ¼ cup for each).
– Press a peanut butter cup into the center of each until top edge is even with batter (Do not push peanut butter cup to the bottom).
– Bake for 20–22 minutes.
– Let cool completely before frosting.
I cheated and bought premade milk chocolate frosting. You could also choose to use peanut butter frosting instead. Choose the frosting based on your mood.
I learned two things from this experience:
- For a few of the cupcakes, I pushed the Reese’s peanut butter cup to the bottom of the liner. Fortunately, I didn’t do that for all of them because those tasted a bit of burnt chocolate.
- These cupcakes confirmed my love for peanut butter and chocolate.
If you like chocolate and peanut butter (and aren’t allergic to peanuts), you must give this a try. You won’t be disappointed.