Friday, August 12, 2011

Foodie Friday: Reeses Peanut Butter Cup Cupcakes

It all started with a pin on Pinterest as so many good ideas do. It was a picture of a cupcake. Not just any cupcake, either. It was chocolate with peanut butter. That classic and so, so delicious combination. Unfortunately the link was to a bakery, not a recipe. However, with the assistance of my friend Google, I quickly located an equally delicious looking recipe at The Farm Girl Recipes. And it was my lucky day! The recipe turned out 24 yummy little cupcakes. Chocolate on the outside with a little ball of peanut butter goodness nestled in the middle and a peanut butter frosting hat to top it all off. Now, my decorating skills leave something to be desired, but thankfully that does not affect the taste at all. And so, here you have it, Reese's Peanut Butter Cup Cupcakes!
Reese's  Peanut Butter Cup Cupcakes
1 c. powdered sugar sugar
3/4 c. creamy peanut butter
4 T. unsalted butter, softened
1/2 t.. vanilla extract

1 2/3 c. all-purpose flour
3/4 c. unsweetened cocoa powder
1 t. baking soda
1/2 t. salt
1 c. sour cream
2 T. milk
1 t. vanilla extract
8 T. unsalted butter, softened
1 1/2 c. sugar
2 large eggs

8 oz. cream cheese, softened
4 T. unsalted butter, softened
1/2 c. creamy peanut butter
3 1/2 c. powdered sugar sugar
1 c. frozen whipped topping, thawed

Reese's Pieces, for garnish

1.  Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  To make the filling, combine the powdered sugar, peanut butter, butter and vanilla extract in a bowl.  Beat with an electric mixer on medium speed until well combined.  Roll the mixture into 1-inch balls (at least 24) and place on a baking sheet.  Refrigerate until ready to use.

2.  To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside.  In a liquid measuring cup, stir together the sour cream, milk and vanilla extract.  In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, scraping down the bowl as needed.  With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.  Mix just until incorporated.

3.  Spoon about two tablespoons of batter into the bottom of each cupcake liner.  Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled.  Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

4.  To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth.  Slowly mix in the powdered sugar, beating until smooth and well blended.  Mix in the whipped topping until smooth and fluffy.

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