There is nothing better than the combination of peanut butter and chocolate, so why not combine it with a cupcake? These chocolate cupcakes frosted with Reese’s peanut butter frosting are so rich and chocolaty, you’ll be craving them.
Chocolate Cupcake Ingredients
1/2 cup HERSHEY’S Cocoa
1/2 cup (1 stick) butter or margarine
1/2 cup shortening
1 cup water
1-3/4 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
DIRECTIONS
1. Heat oven to 350 degrees Fahrenheit. Line two 9-inch round baking pans with wax paper; grease and flour wax paper.
2. Combine first four ingredients in saucepan. Bring to boil over medium heat, stirring often. Remove from heat. Combine flour, sugar, and baking soda in large bowl. Stir in cocoa mixture until blended. Beat in buttermilk, eggs and vanilla until blended. Pour into pans.
3. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks. Cool completely.
Peanut Butter Frosting
1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners’ sugar
DIRECTIONS
Place the butter and peanut butter into a medium bowl, and beat with a mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes. Fill a decorator bag and pipe onto cooled cupcakes. Top with peanut butter cup.
Emily Cassidy is an A&E Editor for The Patriot and jcpatriot.com.