So for Lent, I gave up sweets -- all desserts, in any form. It's been difficult, I won't lie, but the way I get through it each week is by indulging on Sundays (it being the day of rest and all). So each Saturday I find the most delicious, decadent dessert and make it so that come Sunday (or Saturday at midnight) I can feed my sweet tooth. This week, it's going to be these amazing chocolate peanut butter cup cupcakes.
From Two Chicks From the Sticks, the recipe is amazing. They make the dark, rich cupcakes from scratch, which I'm sure are to-die-for delicious, but I just may start with a chocolate cake mix to save time and go from there. Either way, the creamy peanut butter frosting and peanut butter cups on top make them irresistible. How long until Sunday?
Reese’s Peanut Butter Cup Chocolate Cupcakes
light brown sugar - 3 cups
butter - 1 cup, room temp
eggs - 4
vanilla extract - 2 teaspoons
cake flour - 2-2/3 cups
cocoa - 1/2 cup, unsweetened, high quality such as Ghirardelli preferred
baking soda - 1 tablespoon
salt - 1/2 teaspoon
sour cream - 1-1/2 cups
boiling water - 1-1/2 cups
flour - 1 tablespoon, all-purpose
Reese's Peanut Butter Cups - 1 bag — 12 oz.
butter - 6 tablespoons
creamy peanut butter - 1/2 cup
powdered sugar - 4 cups
salt - a dash
heavy cream or milk - 6 tablespoons
To Make Cake:
Preheat oven 350âï¿½°F.
Line 4 dozen muffin pans with paper cupcake liners; set aside.
Unwrap the Reese’s Peanut Butter Cups and chop them into six to eight pieces each. In a small bowl combine half of the chopped peanut butter cups with the 1 tablespoon flour; set aside.
In the bowl of an electric mixer, combine brown sugar and butter.
Beat on medium-high speed until light and fluffy, approximately 3 minutes. Add eggs one at a time beating well after each addition.
Add vanilla and mix thoroughly.
In a separate bowl, sift together flour, cocoa, soda and salt.
Add the flour mixture to butter mixture, alternating with the sour cream and boiling water. Mix well. Batter will be thin and runny.
Pour batter evenly among the cupcake pans. Distribute the floured peanut butter cups among the filled cupcake pans. Take a knife and gently submerge the peanut butter cups into the batter. (Do not push them all the way to the bottom.)
Bake for 15 – 20 minutes or until toothpick comes out clean.
Cool for 10 minutes before removing from pans.
To Make Frosting:
To prepare frosting: In the bowl of an electric mixer, cream the butter and peanut butter until light and fluffy. Add the salt. Beat in the powdered sugar and heavy cream alternating between the two until well combined.
Frost the cupcakes with the prepared frosting and top with remaining chopped peanut butter cups.
Image via kimberlykv/Flickr