Reese's Cupcakes

Chocolate Cupcake with a Mini Reese's Baked Inside, Frosted with a Peanut Butter Buttercream and topped with Reese's Bits

My favorite candy? Reese's cups, hand's down! I have been dying to make a cupcake around those little cups of goodness!

And now I have the perfect opportunity: my boyfriend's Grandpa is having a birthday dinner this weekend, and when I was naming off flavors, he said he liked peanut butter. Well, what goes with peanut butter better than chocolate?

The Cake:

I used my go-to chocolate cupcake recipe as a base (posted here).

Before baking, press 1 Frozen Reese's cup into each cupcake. It is very important that the Reese's Cups are VERY Frozen so that they hold their shape while baking. I kept mine in the freezer for a few days.

The Frosting: 

Wilton's Peanut Butter Buttercream, with a very slight modification

• 1/3 cup solid vegetable shortening
• 1/3 cup butter, room temperature
• 3/4 cup creamy peanut butter
• 1 teaspoon pure vanilla extract
• 4 cups powdered sugar
• 4-6 tablespoons heavy whipping cream

1. Cream shortening and butter with electric mixer. 
2. Add peanut butter and vanilla. 
3. Gradually add sugar, one cup at a time, beating well on medium speed.  
4. Add cream, one tablespoon at a time, and beat at medium speed until light and fluffy.

Pipe frosting onto cupcakes (I used tip 8B) and top with chopped up mini Reese's bits. (I pulsed mine a few times in my mini-food processor, came out with nice bits to sprinkle on)

My Aunt gave me these CUTE cupcake plates!