Navigation Bar

Image Map

Saturday, January 26, 2013

Reese's Cupcakes


During the beginning of our time here in Japan my husband quite frequently brought home mini Reese's Peanut Butter Cups. When our box of baking tools arrived I was itching to bake some cupcakes to try out the new pipping tips I bought off amazon. Since Christopher had been treating himself to those peanut butter and chocolate pieces of goodness lately, I wanted to make a cupcake version! Last fall I stuffed some pumpkin pies into cupcakes so I was thinking I could get some peanut butter balls into cupcakes.

I wasn't quite sure how to make a peanut butter ball so I of course searched pinterest. Some of the recipes seems far more difficult or detailed than I felt necessary but after awhile I found this one which only had four ingredients: peanut butter, butter, brown sugar, powdered sugar.

The recipe on Six Sisters' Stuff made 52 peanut butter balls! The next step was the easiest. I was going to make chocolate cake from scratch but with a baby the peanut butter balls took one whole day and if I wanted to send the cupcakes to work with Chris the following day (Friday) I needed to speed the process up a bit so I bought a box of devil's food cake.

Once the peanut butter balls are made and have sat in the freezer for at least an hour (need to be frozen for the baking process), make up the cake mix. Put a spoon full of batter on the bottom of the muffin tin liners, place the peanut butter ball in the center then fill the muffin cup 3/4 full pouring  batter over the top of the peanut butter ball*. If you cover the peanut butter ball entirely the cake will spill out over the tin! Bake the cupcake regularly until set.











The frosting is a peanut butter buttercream! I took my go-to buttercream recipe and simply replaced 1/4 cup of the softened butter for peanut butter since the texture is the same.




Peanut Butter Buttercream Frosting (for 24 PIPPED** cupcakes)

  • 1 3/4 cups salted butter softened
  • 1/4 cup creamy peanut butter
  • 6 cups powdered sugar
  • 1/2 teaspoon salt
  • 2 Tablespoons vanilla extract
  • optional 1T of milk 

Directions: Beat butter and peanut butter together on medium for a couple minutes. Add powdered sugar a cup at a time on your lowest setting. Once butter, peanut butter and sugar is mixed turn mixer back up to medium and add salt, and vanilla. Beat for 3 more minutes.


For the pipping I used an Ateco 808 pastry tube (tip) bought off of Amazon.


These cupcakes were incredibly tasty and the leftover peanut balls were kept in the freezer to snack on later!

*I have tried both covering the peanut butter ball with batter and filling the cupcake liner with batter and placing the frozen peanut butter ball on top. Both ways work however when the peanut butter ball is placed on top and sinks into the cupcake during the baking process the ball is cooked slightly too and becomes not as soft. 

**If you are not pipping your cupcakes you most likely will only need half of the buttercream recipe. Buttercream does last for a few months frozen in the freezer if you do decide to make the whole recipe and save the leftovers. 


Image Map


13 comments:

  1. yumm...I will definitely have to try those. I had a friend a long time ago who used to make the most delicious blueberry/orange cupcakes and they had cream cheese in the center. Now I see how he made them. He would never tell the recipe! Im going to try your method out and see how it works! thanks.

    ReplyDelete
  2. Lena, those new piping tips make for some seriously sexy looking cupcakes. Pro shots for sure!

    ReplyDelete
    Replies
    1. Haha, thanks! Love these new tips! Been trying to achieve this look for awhile but they don't sell the large/jumbo tips in stores that I have seen. Thank you Amazon.com!

      Delete
  3. I expect to see some of these at my house soon after you get back. They look delicious!!!

    ReplyDelete
  4. Whoaaa! Thanks for sharing in the Click Chicks link up. These look AMAZING!

    ReplyDelete
    Replies
    1. Taste even better than they look, promise!

      Delete
  5. Loooove pb. omigod. This all looks so good.

    ReplyDelete
  6. Referencing your frosting recipe! :)

    ReplyDelete
  7. I'm sure it is! I went horribly wrong somewhere...needless to say, my pumpkin spice cupcakes turned into pumpkin spice muffins (no frosting!) Ha!

    ReplyDelete

I love reading your comments so please don't be shy! I'll usually even invite myself over after you've dropped a note to see what you're up to!

LinkWithin

Related Posts Plugin for WordPress, Blogger...