Peanut Butter Chocolate Cupcakes

So for my step-dads birthday earlier this year I made him peanut butter & chocolate  cupcakes after his favorite candy. It was chocolate cake with peanut butter frosting & chocolate frosting. The cupcakes were filled with a mini reeses and also topped with 1/2 of one.

Sorry for the photos. The coloring is totally off. And I forgot to cut one open and take a pic of the reeses inside.

A good recipe is: Hershey's Perfectly Chocolate, Chocolate Cake.

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.  10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. 

 

 

*** to add the mini reeses cup to the cupcake once you fill the cupcake liner push a mini reeses into the center of the cupcake & bake ***

 

For the frosting I used a buttercream chocolate:

 

1/2 c shortening

1/2 c butter (softened)

3/4 cup cocoa

1 1/2 tsp vanilla extract

4 c powdered sugar

3-4 tablespoons of milk (add more for thinner consistency)

 

Cream together butter & shortening. Add cocoa & vanilla extract and mix thoroughly. Add sugar one cup at a time. If it starts getting too thick begin adding milk. Mix in milk until light and fluffly. If not using right away refrigerate in an airtight container. This icing can be refrigerated for 2 weeks. Just make sure to re-mix before using.

 

I also made a peanut butter frosting:

 

1/2 c. butter (1 stick, softened)

1 c. peanut butter

2 c. powdered sugar

3-4 tbsp of milk.

 

Cream together butter & peanut butter. Gradually mix in powdered sugar 1/2 cup at a time until fully incorporated. When it starts to get thick add 1 tbsp of milk at a time until you get your desired consistency. Beat for 3 minutes to get it nice & fluffy.

 

I then put half the chocolate frosting & half peanut butter into an icing bag & frosted the cupcakes. I then chopped the chocolates in half & placed one on each cupcake.

 

They turned out great! My stepdad said it was the best cupcake he's ever had & already asked for them again on his next birthday :)

 

With Love,

Cheri