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:
covered percent of daily need
