Rich chocolate cupcakes filled with a whole Reese’s peanut butter cup, smothered in peanut butter icing, and topped with Reese’s pieces and chocolate chips. A peanut butter lover’s dream!
I think the inner chocolate lover in me has fought back after saying in my previous post I’m starting to prefer lighter, more delicate tastes. I’ve been having serious chocolate cravings over the past few days, finding it very hard to stay away from the chocolate stash in the fridge. After looking at the pictures of my peanut butter and chocolate cake from last year, I couldn’t stop thinking about one of my favourite cake flavour combinations; peanut butter and chocolate.
So, on this lazy bank holiday weekend, these cupcakes were born.
The cakes are a rich chocolate sponge, and at their centre lies an entire Reese’s peanut butter cup. These treats are something I only discovered a couple of years ago, and I’m obsessed with them. This love began when I completely changed my mind about peanut butter. I swung from hating the stuff, to absolutely loving it. It is, in my mind, an absolutely perfect baking ingredient.
The peanut butter cup stays beautifully whole in the cake, and you bite through the solid milk chocolate outer coating and into the smooth, soft, salty peanut butter centre.
They’re topped with a thick peanut butter icing, and decorated with Reese’s pieces (another new discovery! So good!) and chocolate chips.
They’re just the right level of sweetness. There’s a slight salty undertone from the peanut butter, for that perfect salty sweet balance.
If you’re a peanut butter lover, you’ll find them dangerously addictive!
– its important to freeze the peanut butter cups, otherwise they will melt into the cake in the oven, and you won’t get the same solid middle of peanut butter.
– the peanut butter icing is very thick, and you’ll find it hard to pipe onto the cupcakes. It is better to spread it on thickly, dipping your knife in a glass of warm water in between spreads to help give a smooth finish. If you did want to pipe the icing, thin it down with milk.
– the recipe makes 6, but is easily doubled if you need more cupcakes.
- -- For the Cupcakes
- 115g lightly salted butter
- 115g caster sugar
- 2 large eggs
- 115g self raising flour
- 30g cocoa powder
- ½ teaspoon vanilla extract
- 2 tablespoons milk
- 6 unwrapped peanut butter cups (frozen)
- ---- for the buttercream
- 100g butter
- 100g smooth peanut butter
- 200g icing sugar, sifted
- a splash of milk, optional
- ---- to decorate
- 1 bag Reese's pieces
- handful chocolate chips
- Start by putting your peanut butter cups in the freezer. You'll need to leave them in there for at least half an hour to make sure they're completely frozen.
- Preheat the oven to 180C/ 160C fan/ 350F. Line a muffin tin with 6 cupcake cases.
- In a large bowl, cream together your butter and sugar. Add the eggs and flour, and beat to combine. Mix in the cocoa powder, vanilla extract and milk, until you have a smooth batter.
- Half fill your cases with the batter, and add your frozen unwrapped peanut butter cup. Top with the remaining batter.
- Bake in the preheated oven for about 20 minutes, until the cupcakes are risen and firm to the touch.
- Cool completely on a wire rack.
- Next, make your buttercream. Cream together the butter and peanut butter until smooth and creamy. Add the sifted icing sugar and beat to combine. It will feel dry and grainy to start, but keep going and it will come together. If it feels very thick add a splash of milk to loosen it.
- Spread the buttercream onto your cupcakes, and decorate with Reese's pieces and chocolate chips.