These cupcakes started off without any peanut butter at all. I was making double chocolate cupcakes- chocolate cake with a fudgy chocolate frosting was the plan. I was about to add chocolate sprinkles on top. Simple, chocolaty, classic. And then, before I knew it, just as I was about to put the finishing sprinkles touches on top, I found myself cutting in half 8 Reese’s Peanut Butter Cups that seemed to appear in front of me without my knowledge, while simultaneously melting a little bowl of peanut butter for a peanut buttery cupcake drizzle. It’s not abnormal for me to lead myself astray when I’m in the kitchen. Typically this tends to happen when I’m tuned in to a more particularly vicious and disturbing true crime podcast episode, as I was in this instance.
I just wasn’t really paying attention to what I was doing, and my chocolate Chocolate Cupcakes with Chocolate Sprinkles turned into Chocolate Chocolate Peanut Butter Cupcakes just as they got the suspected killer’s DNA results back.
I still plan on making Chocolate Chocolate Cupcakes with Chocolate Sprinkles sometime soon, but for now, enjoy these Chocolate Chocolate Peanut Butter Cupcakes, which are nothing more than a delicious accidental result of a fascinating murder story.
Chocolate Chocolate Reese's Peanut Butter Cup Cupcakes
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- 1 cup sugar
- 6 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 3/4 tsp vanilla
- 1/2 cup hot water
For the Frosting:
- 1 cup 2 sticks butter, softened
- 2/3 cup unsweetened cocoa powder
- 3-4 cups powdered sugar
- 4-5 tbsp heavy cream or milk
- 2 tsp vanilla
- 1 pinch of salt
For the top:
- 8 Reese's Peanut Butter Cups
- 1/3 cup melted peanut butter
Instructions
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Preheat oven to 300°F and prepare cupcake pans with 15 liners.
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Add the flour, sugar, cocoa powder, baking soda, and salt to a large bowl and whisk together. Set this bowl aside. Combine the egg, buttermilk, vegetable oil, and vanilla in another bowl. Add the wet ingredients to the dry ingredients and mix with an electric mixer until well-combined. Add the water to the batter and mix until well combined. The batter will be thin.
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Fill the cupcake liners about half-way and bake for 18-23 minutes, or until a toothpick comes out clean. Remove the cupcakes from the oven and allow them to cool for at least 30 minutes before frosting.
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While the cupcakes are cooling, make the frosting. Cream together the butter and cocoa powder. Add in the powdered sugar one cup at a time, mixing well. Add in the vanilla and salt. Finally, add in the milk or cream, one tbsp at a time, until the frosting reaches a smooth consistency. Transfer to a piping bag and pipe onto the cooled cupcakes. Top each cupcake with a half of a Reese's Peanut Butter Cup, and drizzle with melted peanut butter. Enjoy!
Recipe Notes
Chocolate Cupcake recipe adapted from Life, Love & Sugar.
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