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Chocolate Peanut Butter Reese's Cupcakes

Moist chocolate cupcakes with fluffy peanut butter frosting, all finished off with chocolate fudge ganache drizzled on top and chunks of real Reese's peanut butter cups.





This is the ultimate chocolate peanut butter lover's dessert. They start with my favorite fudgy cupcakes baked right on top on a whole peanut butter cup, for a fun surprise when you bite into them!



The frosting, is so light and fluffy and practically melts on your tongue!





To really take these over the top, I added a drizzle of ganache and some more peanut butter cups, to finish it off! I baked these in a gold cupcake wrapper, to make it look more like a Reese's cup, too.






Reese's Cupcakes

Yield: 12 cupcakes

Ingredients

Chocolate Cupcakes:
  • 12 original sized peanut butter cups
  • 1/2 cup boiling water
  • 1 teaspoon instant coffee granules (may use 1/2 hot coffee instead)
  • 6 tablespoons (30g) unsweetened cocoa powder, dutch processed 
  • 1 cup (192g) granulated white sugar
  • 1/4 cup vegetable oil
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (120g) sour cream, room temperature 
  • 3/4 cup + 2 tablespoons (105g) all-purpose flour, weighed or spooned and leveled
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup rainbow confetti sprinkles, plus extra for topping

Peanut Butter Frosting:


  • 1 cup peanut butter
  • 1/3 cup butter, softened 
  • 1 teaspoon vanilla extract
  • 1 1/2-2 cups powdered sugar, sifted
  • 1/3-1/2 cup heavy cream

Chocolate Ganache:
  • 4oz semisweet chocolate (2/3 cup chocolate chips)
  • 2oz (1/4 cup) heavy whipping cream

Garnish:
  • peanut butter cups, roughly chopped 

Directions
Cupcakes:
Preheat oven to 350 degrees F. Line a cupcake pan with baking cups, placing a whole peanut butter cup at the bottom of each one.

Dissolve the instant coffee and cocoa powder into the boiling water and set aside. With an electric mixer, beat together the sugar, oil and egg on medium speed, until smooth and pale in color, about 1-2 minutes. Beat in the vanilla and sour cream. 

In a small bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the flour mixture on low speed, until incorporated. In a steady stream, beat in the cocoa mixture until fully combine. Scrape down bottom and sides of bowl. Beat for about 20-30 seconds until smooth and thin. Fold in sprinkles

Distribute the batter between the baking cups, filling about 3/4 full. Add additional sprinkles on top. Bake for 16-20 minutes, or until an inserted toothpick comes out clean. (About 10 minutes for mini cupcakes). Transfer to a wire rack to cool completely before filling and frosting.

Frosting:
With an electric mixer, beat the peanut butter and softened butter on medium-high speed until smooth, about 2-4 minutes, stopping to scrape the bottom and sides of the bowl half way through. Beat in vanilla.

Add the powdered sugar, 1 cup at a time, starting on on low and increasing the speed until fully incorporated, scraping down sides and bottom of bowl as needed. Add cream, 1 tablespoon at a time, until desired consistency is reached. Increase to medium-high speed and beat for an additional 3-5 minutes until smooth, light and fluffy. Frost completely cooled cupcakes. 



Chocolate Ganache:
Heat cream just until it starts to simmer and little bubbles start forming. Place chocolate (chopped or chocolate chips) in a small bowl and immediately pour hot cream on top. Let sit for 3-5 minutes and then gently stir until smooth.

Drizzle over tops of cupcakes. Top with chopped peanut butter cups. Let ganache set before serving.