Make these. Right now.
I've already posted this recipe "Snicker style". I like peanut butter even more than caramel and...dang. These are amazing. I made these for L's baby blessing. They were a huge hit!
Sinful, my friends...sinful.
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| Photo Credit to mybakingaddiction.com. Isn't her photography gorgeous?! |
Makes about 24
Cupcakes
Recipe Source: My Baking Addiction
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water {I didn't use these-still insanely delicious}
24 Reese’s Miniatures; frozen (this prevents them from disappearing into the batter)
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water {I didn't use these-still insanely delicious}
24 Reese’s Miniatures; frozen (this prevents them from disappearing into the batter)
Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.
Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well. Press one frozen Reese’s Miniature into the center of each cupcake.
Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. There will be a small sink hole in the top of the cupcakes from the Reese’s Miniatures, that’s okay - you’ll cover that with frosting. Allow cupcakes to cool inside muffin tins for about 10 minutes.
Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
Frosting
In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.
Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well. Press one frozen Reese’s Miniature into the center of each cupcake.
Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. There will be a small sink hole in the top of the cupcakes from the Reese’s Miniatures, that’s okay - you’ll cover that with frosting. Allow cupcakes to cool inside muffin tins for about 10 minutes.
Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
Frosting
3 sticks unsalted butter, softened
1 cup creamy peanut butter
2 tablespoons vanilla extract
2 pounds confectioners’ sugar, sifted
6-8 tablespoons heavy cream (if using milk, amount will be less)
In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
Pipe frosting onto cooled cupcakes and finish with chopped Reese’s Peanut Butter Cups {and make them pretty}
1 cup creamy peanut butter
2 tablespoons vanilla extract
2 pounds confectioners’ sugar, sifted
6-8 tablespoons heavy cream (if using milk, amount will be less)
In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
Pipe frosting onto cooled cupcakes and finish with chopped Reese’s Peanut Butter Cups {and make them pretty}
{Note: I would halve the frosting recipe next time because we had SO much leftover, although...I'm not sure if a half recipe would be enough. Your call!}
Recipe Source: My Baking Addiction
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