desserts
Reese's Peanut Butter & Chocolate Cupcakes
These REESE’S Peanut Butter & Chocolate Cupcakes are clearly the ultimate treat for any peanut butter enthusiasts in your life.
1 cup sugar
1/2 cup REESE’S Creamy Peanut Butter
1/4 cup vegetable oil
1 tsp vanilla extract
1 egg
3/4 cup all-purpose flour plus 2 tablespoons
1/2 cup HERSHEY’S Cocoa
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup milk
1/2 cup boiling water or hot brewed coffee
1/4 cup REESE’S MINI PIECES or REESE’S PIECES Candy
Easy Peanut Butter Frosting
1/4 cup REESE’S MINI PIECES or REESE’S PIECES Candy
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Heat oven to 350° F. Line 18 muffin cups (2-1/2 inches in diameter) with paper or foil baking cups.
Beat sugar, peanut butter, oil and vanilla in large mixing bowl until blended. Beat in egg. Stir together flour, cocoa, baking powder, baking soda and salt. Add flour mixture alternately with milk to peanut butter mixture, beating until thoroughly blended. Stir in boiling water. Evenly divide batter into prepared muffin cups (filling each about half way or with about 3 tablespoons batter).
Bake 15 to 20 minutes or until wooden pick inserted into centers of cupcakes comes out clean. Cool completely in pans on wire racks.
Remove wrappers from peanut butter cups; cut each into halves and set aside. Prepare and frost cupcakes with Easy Peanut Butter Frosting. Top each frosted cupcake with REESE’S MINI PIECES Candy and 2 peanut butter cups halves.
Easy Peanut Butter Frosting: Combine one can (12 oz) ready-to-spread white frosting with 1/2 cup REESE’S Creamy Peanut Butter. Makes 1-3/4 cups frosting.
This recipe displayed with permission from The Hershey Company.