Reese's Cupcakes
Ingredients
The cupcake batter
-
¾
cup
all-purpose flour
-
½
cup
unsweetened cocoa powder
-
½
cup
granulated sugar
-
½
cup
packed light-brown sugar
-
1
tsp
baking powder
-
½
tsp
baking soda
-
¼
tsp
salt
-
⅓
cup
vegetable oil
-
⅓
cup
milk
-
1
large
egg
-
1
tsp
vanilla extract
-
⅓
cup
hot water
-
¼
cup
sour cream
-
12
pieces
Snack Size Reese's (6 halved and 6 chopped into small pieces)
The peanut butter buttercream frosting
-
½
cup
butter (at room temperature)
-
½
cup
peanut butter
-
½
tsp
vanilla extract
-
2½
cups
powdered sugar
-
2
Tbsp
sour cream
-
3-4
Tbsp
heavy cream
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, whisk together the dry ingredients for 30 seconds.
- Add the wet ingredients (vegetable oil, milk, egg, and vanilla) and mix on low speed for 2 minutes.
- Stir in hot water and mix until well combined, then add sour cream and mix again.
- Fill each muffin cup with 2 tablespoons of batter, place half a Reese's in the center, then top with more batter.
- Bake for 16-19 minutes until a toothpick comes out clean.
- Allow to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- For the frosting, whip butter and peanut butter until fluffy, then add vanilla, sour cream, and powdered sugar, adjusting cream for consistency.
- Frost the cooled cupcakes and top with chopped Reese's.
Nutrition Facts (estimated)
Servings
12
Calories
525
Total fat
30g
Total carbohydrates
63g
Total protein
5g
Sodium
300mg
Cholesterol
51mg
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