Reese’s Cupcakes

You can never have too many side dish recipes, so give Reese’s Cupcakes a try. One portion of this dish contains roughly 7g of protein, 27g of fat, and a total of 501 calories. For 75 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 12. If you have unsweetened cocoa powder, peanut butter, water, and a few other ingredients on hand, you can make it. This recipe is liked by 484 foodies and cooks. Plenty of people really liked this American dish. From preparation to the plate, this recipe takes around 30 minutes. It is brought to you by Cooking Classy. Overall, this recipe earns a not so super spoonacular score of 28%. Similar recipes are Reese's Cupcakes, Reese’s Fluffernutter Cupcakes, and Reese’s Puffs Cupcakes.

Servings: 12

Preparation duration: 30 minutes

 

Ingredients:

1 tsp baking powder

1/2 tsp baking soda

1/2 cup butter, at room temperature

1 large egg

3/4 cups all-purpose flour

1/2 cup granulated sugar

3 - 4 Tbsp heavy cream

1/2 cup packed light-brown sugar

1/3 cup milk

1/2 cup peanut butter

2 1/2 cups powdered sugar

12 Snack Size Reese's, 6 chopped into halves and 6 chopped into small pieces (not minis)

1/4 tsp salt

2 Tbsp sour cream

1/2 cup unsweetened cocoa powder

1 tsp vanilla extract

1/3 cup vegetable oil

1/3 cup hot water

Equipment:

hand mixer

mixing bowl

whisk

oven

toothpicks

stand mixer

muffin tray

wire rack

bowl

Cooking instruction summary:

Preheat oven to 350 degrees. In a large mixing bowl whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda and salt for 30 seconds. To dry mixture add in vegetable oil, milk, egg and vanilla extract and beat with an electric mixer on low speed for 2 minutes. Pour in hot water and stir until well combined. Add in sour cream and mix until combined. Fill each paper lined muffin cup with 2 Tbsp of batter, then top with half of a Reese's (in the center) then divide remaining batter over cupcakes (about 2 Tbsp per each) and bake in preheated oven for 16 – 19 minutes, until toothpick inserted in center of cupcake comes out clean (or with a few moist crumbs). Remove from oven and allow to cool several minutes in muffin pan then transfer to a wire rack to cool completely. Once cool frost with Peanut Butter Buttercream Frosting, chop remaining Reese's and top cupcakes with chopped Reese's. Store in an airtight container.For the Peanut Butter Buttercream Frosting:In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and peanut butter on medium-high speed until pale and fluffy, about 6 minutes, occasionally scraping down sides and bottom of bowl. Blend in vanilla, sour cream and powdered sugar and slowly add cream to reach desired consistency (taste and you may want to add a pinch of salt depending on how salty your peanut butter is), then whip mixture on medium speed until pale and fluffy, about 5 - 6 minutes. Recipe Source: Cooking Classy

 

Step by step:


1. Preheat oven to 350 degrees. In a large mixing bowl whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda and salt for 30 seconds. To dry mixture add in vegetable oil, milk, egg and vanilla extract and beat with an electric mixer on low speed for 2 minutes.

2. Pour in hot water and stir until well combined.

3. Add in sour cream and mix until combined. Fill each paper lined muffin cup with 2 Tbsp of batter, then top with half of a Reese's (in the center) then divide remaining batter over cupcakes (about 2 Tbsp per each) and bake in preheated oven for 16 – 19 minutes, until toothpick inserted in center of cupcake comes out clean (or with a few moist crumbs).

4. Remove from oven and allow to cool several minutes in muffin pan then transfer to a wire rack to cool completely. Once cool frost with Peanut Butter Buttercream Frosting, chop remaining Reese's and top cupcakes with chopped Reese's. Store in an airtight container.For the Peanut Butter Buttercream Frosting:In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and peanut butter on medium-high speed until pale and fluffy, about 6 minutes, occasionally scraping down sides and bottom of bowl. Blend in vanilla, sour cream and powdered sugar and slowly add cream to reach desired consistency (taste and you may want to add a pinch of salt depending on how salty your peanut butter is), then whip mixture on medium speed until pale and fluffy, about 5 - 6 minutes. Recipe Source: Cooking Classy


Nutrition Information:

Quickview
500k Calories
6g Protein
27g Total Fat
62g Carbs
2% Health Score
Limit These
Calories
500k
25%

Fat
27g
42%

  Saturated Fat
14g
90%

Carbohydrates
62g
21%

  Sugar
51g
57%

Cholesterol
43mg
15%

Sodium
295mg
13%

Caffeine
9mg
3%

Get Enough Of These
Protein
6g
14%

Manganese
0.36mg
18%

Phosphorus
150mg
15%

Vitamin B3
2mg
14%

Copper
0.25mg
13%

Magnesium
49mg
12%

Fiber
2g
11%

Vitamin E
1mg
10%

Folate
34µg
9%

Selenium
6µg
9%

Iron
1mg
8%

Potassium
269mg
8%

Vitamin B2
0.13mg
7%

Vitamin B1
0.11mg
7%

Vitamin A
346IU
7%

Calcium
66mg
7%

Zinc
0.94mg
6%

Vitamin B6
0.1mg
5%

Vitamin B5
0.39mg
4%

Vitamin K
2µg
3%

Vitamin B12
0.14µg
2%

Vitamin D
0.35µg
2%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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