This, my friends, will make you weak in the knees if you like chocolate, peanut butter, especially the two combined. Funny enough I know a guy, he doesn’t like peanut butter and chocolate – I think someone needs to check his frontal lobe for injury or maybe his medulla oblongata needs adjusting!
Moving on…this was a fun cupcake to make. I was inspired by Amanda Cupcake (it must be in the name!) who made milky way cupcakes and melted milky way candy bars and added it to her frosting—so many ideas went fleeting through my head, but first this one…Reese’s PB Cups!
(makes about 30 cupcakes)
2 cups all-purpose flour
2 1/2 t. baking powder
1/4 t. salt
1 package of instant chocolate pudding (only the powder)
1 1/4 c. milk
2 t. vanilla extract
1 1/2 sticks room temperature butter
1 1/2 c. sugar
1 bag Reese’s Peanut Butter Cups miniatures
1 bag Reese’s Peanut Butter Cups minis (the smallest of them all)
Preheat oven to 350
Whisk together flour, baking powder, pudding powder and salt. Measure out the milk and add the vanilla to the milk, set aside.
With an electric mixer in a large bowl combine butter and sugar until light and fluffy. Add the eggs one at a time allowing each to incorporate well before moving on to the next ingredient.
Incorporate the dry ingredients and milk by alternating – 1/3 of the dry ingredients and 1/3 of the milk. Once all the milk and dry ingredients are mixed beat the batter for a minute or two.
Use a small ice cream scoop for the cupcake batter. It makes the perfect size cupcakes. Scoop a heaping scoop of the batter into each cup. Stick one Reese’s miniature peanut butter cup in the middle of the batter in each cup.
Bake for 18 minutes.
Peanut Butter Ribbon
1/2 cup peanut butter
1/2 cup heavy whipping cream
1/4 cup dark brown sugar
2 tablespoons light corn syrup
Mix ingredients together in a sauce pan. Heat over low heat stirring constantly until peanut butter is melted and sugar is dissolved. Set and aside and cool, while making the frosting.
Melted PB Cups for Frosting
Melt 1/2 cup of peanut butter cups with a little heavy cream over low heat until completely melted. Set aside and cool while making the frosting.
Peanut Butter Buttercream
1/2 cup shortening (used the Crisco stick because it’s easier to measure)
1 stick butter (1/2 cup) – room temperature
4 cups confectioners sugar
2-4 T. whole milk
1 T. vanilla extract
1/2 cup peanut butter ribbon (recipe below)
In a stand mixer, beat the shortening and butter together, add the vanilla bean and extract. Incorporate the sugar gradually – 1c. at a time. Once sugar is incorporated (it will look dry) add the peanut butter ribbon and milk 1 T. at a time until you get the consistency you like. It will be about 2-3T for a medium consistency.
At this point you may cover with a wet cloth while not in use, or place the frosting in the fridge if you plan on using it much later.
In your pastry/frosting bag (or Ziploc with the corner cut off) drizzle a little peanut butter ribbon down one side of the bag and a little of the melted peanut butter cups down the other side, just enough coat the side of the bag. Don’t let the two pool at the bottom of the bag or you’ll have a giant glop of the candy without frosting. You want the candy to swirl in the frosting…this is fun!
Pipe on the frosting with your favorite tip (or if using a Ziploc cut the tip as big as you prefer for decorating).
Use the new Peanut Butter Cup minis (in the candy isle) to top.