Chocolate Peanut Butter Cupcake

I made these cupcakes for a relief society dinner where the dessert was a table full of cupcakes. These were such a hit, I've never had so many people ask me for a recipe before. Pretty looking and so so delicious.


Chocolate Peanut Butter Cupcakes

Cupcake:

    1 cup all-purpose flour

    ¼ cup unsweetened cocoa powder

    1 tsp baking soda

    ¼ tsp salt

    ½ cup granulated sugar

    ½ cup firmly packed brown sugar

    4 tbsp room temperature butter

    1 room temperature large egg

    1 tsp vanilla

    ½ cup lukewarm water

    ¼ cup buttermilk

    Mini reese’s peanut butter cups

Position rack in the middle of the oven and preheat to 350 degrees F. Line a standard 12 cup muffin pan with cupcake liners.

Sift together the flour, cocoa powder, baking soda, and salt into a bowl. In another bowl, beat the sugars and butter until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined. Add the water and buttermilk. Add the flour mixture beating on low speed until just combined, scraping down the sides of the bowl as needed. Beat on medium-high speed just until no traces of flour remain, about 30 seconds; do not overeat.

Fill each muffin cup about half full.  Add a reese’s cup to each cup. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18-20 minutes. Let cupcakes cool completely before frosting.

Chocolate Frosting: 

    4 tbsp room temperature butter

    2 tbsp milk

    Pinch salt

    2 tbsp cocoa

    1 ¾ cups powdered sugar

Mix with beaters until fluffy and smooth and spoon into one side of a pastry bag.

Peanut Butter Frosting:

    4 tbsp room temperature butter

    2 tbsp milk

    Pinch salt

    ¼ cup peanut butter

    1 ¾ cups powdered sugar

Mix with beaters until fluffy and smooth and spoon into other side of a pastry bag. Frost cupcakes and top each with reese’s cup pieces.