Peanut Butter Cup Cupcakes

 The plain peanut butter cup cupcake

The cupcake with the additional 'Reese's Pieces'

Firstly, sorry for the lack of posts over the past week, both Olivia and I were away for a bit, however we both have a few posts for the near future. 

I've recently acquired a new love for 'Reese's Peanut Butter Cups' thanks to a friend introducing them to me (although I'm sure this introduction will in no way benefit my health). Since becoming slightly addicted to them I've wanted to incorporate them into baking somehow and after browsing 'Pinterest' I decided I'd start with some simple cupcakes. The actual cake is just a chocolate sponge (I used the Hummingbird Bakery recipe) however I put a peanut butter cup at the bottom of each cupcake case. I then halved the cake mixture and in one half I put some 'Reese's Pieces' and left the other half plain. 

The cakes turned out light and fluffy and the peanut butter cup at the bottom went slightly soft which was really good. The cakes with the Reese's pieces in them were my favorites I think, (yes, I ate two) as the crunchy candy bits add a different texture to the cakes, the recipe below is therefore for this version. The cakes have a slightly salty taste to them from the peanut butter but I really like this aspect as it means they aren't too sickly. Making these cakes may be the start of a lot of peanut butter baking, I want to make peanut butter cup cheesecake brownies next, another calorific treat. 

Recipe

Makes 10

For the cakes:
          100g plain flour
          20g cocoa powder
          140g caster sugar
          1.5 teaspoons baking powder
          pinch of salt
          40g unsalted butter, softened
          120ml milk
          1 egg
          1/4 teaspoons vanilla extract
          10 Reese's peanut butter cups
          1 packet of Reese's pieces

For the frosting:
          250g icing sugar
          60g unsalted butter
          25ml milk
          25g smooth peanut butter (the amount depends on personal taste)
          Reese's pieces of peanut butter cups to decorate

Method:

• Preheat the oven to 170C (325F), Gas Mark 3.
• Put the flour, cocoa powder, baking powder, sugar, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on a slow speed until you get a sandy consistency and everything is combined. 
• Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps. 
• Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture. Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
• Mix in the packet of 'Reese's Pieces' until evenly dispersed.
• Place a peanut butter cup in the bottom of each cupcake case.
• Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched. Leave the cupcakes to cool in the tins slightly before turning out onto a wire rack to cool completely. 
• For the frosting, beat the icing sugar and butter together with a freestanding electric mixer with paddle attachment or handheld electric whisk until the mixture comes together and is well mixed. 
• Pour the milk into the mixture and continue to beat until the icing becomes light and fluffy. Mix the peanut butter into the icing by hand, taste it to see whether to add more peanut butter. 
• Once the cakes are cool, pipe the icing onto the cakes accordingly and decorate how you wish.

Thanks for reading,

Naomi ♥