Yummy Reese’s Cupkaces #christmas #cupcake

the ones I favored as a child as still my favorites as an adult.. reese’s peanut butter cups and snickers! those are like gold and i’d trade my other candy to get those! I also appreciated peanut m&ms, skittles, and quite a whole lot any kind of chocolate bar. I loved twix pre gluten hypersensitive reaction.. sniffle sniffle 🙁





INGREDIENTS

CHOCOLATE BATTER

  • half of stick butter, room temperature
  • 6 tbsp sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 2.5 tbsp bitter cream
  • 1 tbsp melted chocolate, cooled
  • 1/4 cup cocoa powder
  • 1/2 cup flour
  • half of tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt

PEANUT BUTTER BATTER

  • 2.5 tbsp peanut butter
  • 2 tbsp vegetable oil
  • 1/four cup brown sugar
  • 1/4 cup buttermilk
  • 1 egg
  • 1/4 tsp vanilla
  • half of cup & 1 tbsp flour
  • 1/four tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt

CHOCOLATE BUTTERCREAM

  • 3/4 cup cocoa
  • 2-2.five cups powdered sugar
  • 1 stick butter
  • half cup vegetable shortening

PEANUT BUTTER BUTTERCREAM

  • 3/4 cup peanut butter
  • 2-four cups powdered sugar
  • 1 stick butter
  • half of cup vegetable shortening

EXTRA

  • Reese’s Peanut Butter Cups, half or complete to top every cupcake. upload chopped reese’s to the batter or buttercream too!

INTRUCTIONS

CHOCOLATE BATTER

  • Preheat the oven to 350º F. Line a muffin tin with 12 cupcake liners.
  • In a small mixing bowl, combine the cocoa powder, flour, baking powder, baking soda and salt. gently mix the usage of a spoon.
  • In a bigger mixing bowl, combine the butter and sugar, beat using an electric mixer until fluffy. upload inside the eggs and vanilla, lightly beat.
  • add inside the bitter cream and melted chocolate, mix by hand the use of a spatula.
  • add half of the flour aggregate to the wet ingredients, do no longer dump it in, as an alternative take spoonfuls of the flour aggregate and lightly shake it over the wet ingredients, as if you have been sifting in the flour. Fold in the aggregate until no flour stays. Repeat with the alternative 1/2 of the flour, folding it in and scraping the perimeters and backside of the bowl to comprise the entirety. Set aside.

PEANUT BUTTER BATTER

  • In a bowl combine the flour, baking soda, baking powder, and salt. In a separate bowl, combine the peanut butter, oil, and brown sugar, beat together the usage of an electric powered mixer. upload inside the egg and vanilla, beat once more. upload the flour combination and buttermilk, alternating among the two and combining via hand until the whole lot is integrated.
  • begin to upload the batter into the pan, alternating between chocolate and peanut butter. Fill the cupcake liners nearly absolutely full with batter. upload chopped peanut butter cups if desired.
  • area the pan within the middle of the oven and bake for 15-17 minutes or till a toothpick inserted within the center comes out clean.
  • permit the cupcakes to chill for approximately three mins within the pan, then take them out and allow them to cool the other way up on a cooling rack. this will assist create cupcakes with a dome pinnacle.
  • permit the cupcakes to chill absolutely earlier than including the frosting.

CHOCOLATE BUTTERCREAM

  • In a mixing bowl, combine the butter and vegetable shortening, beat the use of an electric mixer until fluffy. add within the cocoa powder, and lightly mix through hand with a spatula.
  • start to add the powdered sugar, 1 cup at a time, mixing through hand first, then with the electrical mixer. keep adding powdered sugar until the frosting tastes appropriate to you. If adding finely chopped reese’s peanut butter cups, gently blend them in.

PEANUT BUTTER BUTTERCREAM

  • In a mixing big bowl, integrate the butter and vegetable shortening, beat using an electric mixer till fluffy.
  • upload in the peanut butter, beat the usage of electric powered mixer.
  • start to upload the powdered sugar, 1 cup at a time, mixing by hand first, then with the electric mixer. maintain including powdered sugar until the frosting tastes appropriate to you. If adding finely chopped reese’s peanut butter cups, gently blend them in.

TO FROST THE CUPCAKES

  • In a piping bag suit with a wilton 1M piping tip, do your best to add chocolate buttercream to 1 facet of the bag and peanut butter buttercream to the other. Push the buttercream down into the bag. Pipe the buttercream onto the cupcakes, beginning inside the center, swirling to the outside and swirling back into the middle as you step by step stack the frosting.
  • pinnacle each cupcake with a reese’s peanut butter cup (half of or complete).