Chocolate cupcakes topped with peanut butter buttercream, Reeces Peanut Butter Cups and Reeces Pieces.
I already have a PB&J Cupcakes on my blog but this is my first recipe using Reeces Peanut Butter. I first discovered Reeces Pieces when I was working in America and I was so glad when I discovered them in my local supermarket. They are a bit like Smarties but instead of being chocolate inside its Peanut Butter.
I tried this recipe using Peanut Butter in the cupcake but it was just too dry which was so disappointing. So instead I decided to use Cocoa Powder and I am so glad I did because they are DELICIOUS! The combination of Chocolate Cupcake and Peanut Butter buttercream mean they taste it like Peanut Butter Cups.
This recipe makes 12
For the Cupcakes
175g Caster Sugar
40g Cocoa Powder
135g Self-Raising Flour
3 Large Eggs
1tsp Baking Powder
For the Buttercream
250g Unsalted Butter
300g Icing Sugar
200g Smooth Peanut Butter
1tsp – 3tsp Milk
- Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cupcake/muffin tin with 12 cupcake cases.
- Mix together the butter and sugar until it is well combined. Add in the cocoa powder, self-raising flour, eggs and baking powder and mix together to get your cake batter.
- Spoon the mixture into your cupcake/muffin cases and bake in the oven for 10-15 minutes (until a skewer inserted comes out clean).
- While your cupcakes cool make the buttercream. Mix together in a bowl the butter, icing sugar and smooth peanut butter. This might be quite dry so add in a teaspoon of milk at a time until you get the right consistency.
- Pipe the buttercream onto the top of the cupcakes. Chop the Peanut Butter Cups in half and add each half to the top of the cupcake. Finish by sprinkling some Reeces Pieces over the top.
Tips and TricksThese will last in an airtight container for 2-3 days.
When the cupcakes are cooled you could cut a hole in the middle of each and fill with a teaspoon of peanut butter to have a little surprise inside.
I use Iced Jems Baking Cups which are slightly bigger than normal cupcake cases so you could reduce the recipe to 125g of Caster Sugar, Unsalted Butter, 100g Self-Raising Flour, 25g Cocoa Powder 2 eggs and 1/2 tsp Baking Powder. Or you could just have extra cupcakes!
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