Haven't seen the Reece's spread - think I will be getting some of that. Lovely looking cakes! Mmmm, peanut butter heaven! They look absolutely fab, and I can bet they flew off the shelf at your bake sale Kat, Angela x. Oh yummy! I love love love peanut butter and these would be so delicious - I'd have to buy some if I was at your bake sale!
These would go down a treat in my house, my kids are mad about anything Reeses! Wow I even fancy trying these even though Im not a huge peanut butter fan. I love the idea of them baked in the cakes.
I certainly know a lot of people who would go wild for these. Thank you for sharing on CookBlogShare. Mini Peanut Butter Cups are dangerously addictive! I have baked them into cupcakes before, but was lucky to have enough to go round as so many had disappeared into my mouth I did nearly pick up a jar of the Reeses spread today as well, but had enough will-power to resist! They look amazing! I am making your white chocolate and raspberry ones and these peanut butter ones tomorrow for some treats for the kids!
Just one question - could you use Stork in the cupcakes rather than butter? Thank you! Your email address will not be published. Sign me up for free updates! Jump to Recipe Print Recipe. Ultimate Reese's Peanut Butter Cupcakes. Course: Dessert. Cuisine: American. Keyword: Cupcake.
Prep Time: 30 minutes. Cook Time: 20 minutes. Total Time: 50 minutes. Servings: Author: thebakingexplorer. Bake 15 to 20 minutes or until wooden pick inserted into centers of cupcakes comes out clean. Cool completely in pans on wire racks. Remove wrappers from peanut butter cups; cut each into halves and set aside. Prepare and frost cupcakes with Easy Peanut Butter Frosting. The Hershey Company. Shop Hershey's Exclusive Items. Facebook Pinterest Mail Print. Details Time 2 hours 49 minutes.
Skill Level Beginner. Yields 18 cupcakes. My chocolate batter was VERY thick and the peanut butter batter was thick, but pourable. The 2 did not blend together at all. I put the chocolate in first —it stayed in a clump and the peanut butter just filled in around it.
Any thoughts or suggestions on what I can do to get the consistencies more similar I think my chocolate batter needs to be thinner.
Not sure what I did wrong. I am wondering if I did something wrong while they tasted amazing! They were dry and the cupcake batter was very sticky! Almost like paste not a cupcake batter!
I followed it exactly but wonderin what I did wrong? I had to actually spoon I it and also use my hands! Delicious tho.
Hi Patricia! Did you measure the flour properly? Could you have overbaked the cupcakes? I am positive I measured the flour correctly. As for over baking…. They were amazing.
LOVED the icing! Have you made it with Gluten Free flour before. Do you use the same portion amount of flour or does that change? I just made this recipe last night for the first time of many to come! Some people here have commented that the cupcakes came out dry — even though mine were not incredibly moist either, I thought that they had the perfect consistency for the taste I did add a couple tbsp of milk to the chocolate cake and an extra tbsp of oil to the peanut butter cake, maybe this helped with the consistency as well.
And that frosting! What do you recommend doing to make the cake part less dry?? More sour cream? More peanut butter? I made these and I agree that the frosting was really good and it looked really nice! Hoping to make again and improve the cake part! Thank you! Hi Jenna! Are you measuring your flour with the spoon and sweep method?
Could the cupcakes have been over baked? Your email address will not be published. Design by Purr. Skip to Main Content. Course: Dessert. Prep Time: 30 minutes. Cook Time: 18 minutes. Total Time: 48 minutes. Servings: 12 cupcakes. Author: Beth. Instructions For the cupcakes Preheat the oven to degrees F. Line a muffin pan with 12 cupcake liners. In 2 small mixing bowls remember which is chocolate and which is peanut butter measure the appropriate amount of flour, baking soda, baking powder and salt into each.
Add cocoa powder to the chocolate bowl. Gently mix each bowl with a spoon. Set aside. In 2 larger mixing bowls remember which is chocolate and which is peanut butter add the room temperate butter and sugar to the chocolate bowl and add creamy peanut butter, vegetable oil and sugar to the PB bowl.
Mix each with an electric mixer on medium speed for 30 seconds. I quickly rinse the beaters in-between. Next add the egg, vanilla, sour cream and melted chocolate to the chocolate bowl, beat with the mixer until combined. Rinse the beaters and add the egg, vanilla, sour cream, and milk to the PB bowl. Beat with the mixer until combined. Gradually spoon the chocolate flour mixture into the chocolate bowl and use a spatula to mix by hand just until no flour clumps remain.
Repeat with the peanut butter flour mixture for the peanut butter bowl, but be sure to add in the chopped peanut butter cups too, mixing by hand with a spatula, just until no flour clumps remain. Use a cookie dough scoop to add one scoop of each batter to each muffin cup.
The cups should be fairly full. Swirl the batter together with a butter knife if desired. Bake for minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool for 7 minutes in the pan, then remove them from the pan and allow them to cool completely.
For the chocolate frosting Place room temperature unsalted butter in a mixing bowl. Use an electric mixer on medium and beat the butter for 1 minute, until whipped and fluffy. Add in the cocoa powder, powdered sugar and vanilla extract, beat again on low for minutes, scraping down the sides of the bowl, until everything is incorporated.
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