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Reese’s Peanut Butter Cupcakes

9 Jul

This recipe is from the Jan/Feb 2010 issue of Food Network Magazine. I highly recommend it! It tastes very similar to a Reese’s Peanut Butter cup.



12 Tbsp butter

½ cup Cocoa Powder

1 1/3 cup packed Dark Brown Sugar

1 1/3 cup All-Purpose Flour

½ tsp Baking Powder

¼ tsp Baking Soda

½ tsp Salt

1/3 cup Buttermilk

1 Egg

1 tsp Vanilla Extract


½ cup Heavy Cream

1- 10 oz bag Peanut Butter chips


1 Tbsp Butter

6 ounces Milk Chocolate, finely chopped

Start Preparing

  1. Make the cupcakes: Preheat oven to 350 degrees. Line muffin tin with 14 paper liners.
  2. Combine the butter, cocoa powder and ¼ cup water in a microwave safe bowl; cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in brown sugar.
  3. In separate large bowl, whisk together flour, baking powder, baking soda and salt. Whisk in the warm cocoa mixture.
  4. In another bowl, whisk together buttermilk, egg and vanilla; stir into the batter until just combined- do not over mix!
  5. Using a ¼ cup measurer, divide the batter among the prepared cups. Bake for 20-23 minutes or until toothpick inserted comes out clean. Allow cupcakes to cool before topping.
  6.  Make the topping: In a saucepan, bring the cream to a simmer on medium-low heat, then pour over the peanut butter chips. Let stand for 5 minutes or until chips have melted. Whisk until smooth. Refrigerate until the topping is set, about 10 minutes, and then beat with a mixer until fluffy. Transfer to a pastry bag and using a 1-inch round tip, pipe peaks onto each cupcake. Place in the freezer while preparing glaze.
  7. Make the glaze: Put the butter, chocolate and 3 Tbsp hot water in a small, deep microwave-safe bowl, cover with plastic wrap. Microwave for 2 minutes or until chocolate melts; Whisk until smooth.
  8. Dip the frozen peaks of each cupcake into the glaze, letting the excess drip off. Refrigerate until set, about 5 minutes. Store cupcakes in the fridge.

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