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INGREDIENTS

  • 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup vegetable oil
  • 1/3 cup milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup hot water
  • 1/4 cup sour cream
  • 12 Snack Size Reese's , 6 chopped into halves and 6 chopped into small pieces (not minis)

Peanut Butter Buttercream Frosting

  • 1/2 cup butter , at room temperature
  • 1/2 cup peanut butter
  • 1/2 tsp vanilla extract
  • 2 1/2 cups powdered sugar
  • 2 Tbsp sour cream
  • 3 - 4 Tbsp heavy cream

DIRECTIONS

» Preheat oven to 350 degrees.

» In a large mixing bowl whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda and salt for 30 seconds.

» To dry mixture add in vegetable oil, milk, egg and vanilla extract and beat with an electric mixer on low speed for 2 minutes. Pour in hot water and stir until well combined. Add in sour cream and mix until combined.

» Fill each paper lined muffin cup with 2 Tbsp of batter, then top with half of a Reese's (in the center) then divide remaining batter over cupcakes (about 2 Tbsp per each) and bake in preheated oven for 16 – 19 minutes, until toothpick inserted in center of cupcake comes out clean (or with a few moist crumbs).

» Remove from oven and allow to cool several minutes in muffin pan then transfer to a wire rack to cool completely.

» Once cool frost with Peanut Butter Buttercream Frosting, chop remaining Reese's and top cupcakes with chopped Reese's.

» Store in an airtight container.

For the Peanut Butter Buttercream Frosting

» In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and peanut butter on medium-high speed until pale and fluffy, about 6 minutes, occasionally scraping down sides and bottom of bowl.

» Blend in vanilla, sour cream and powdered sugar and slowly add cream to reach desired consistency (taste and you may want to add a pinch of salt depending on how salty your peanut butter is)

» Then whip mixture on medium speed until pale and fluffy, about 5 - 6 minutes.

Yield: 12 cupcakes
Source: Cooking Classy

Arrivederci♡