I love peanut butter, so by extension, I also love Reese's Pieces - both for eating and for baking! They are probably one of the most versatile candies to use in baking - they go well in cookies, with Nutella or with chocolate chips. I've made them in brownies as well (although I didn't get a chance to blog that creation).
For today's recipe, I figured why not try them in cupcakes? I wanted something like funfetti cupcakes, but instead of sprinkles, to have peanut butter Reese's Pieces awesome-ness instead.
Yes, I cheated today and used a box mix for the cupcakes (there was a box of it sitting on my shelf taking up space that needed to be used), but the recipe I used deviates from the normal instructions on the back to make them taste a little more "from scratch." Instead of oil, I used melted butter to make it more rich and I also added peanut butter into the batter for additional flavor (and more peanut butter is never a bad thing).
To make the cupcakes come out prettier, I only added half the Reese's Pieces in the batter before baking. Halfway through, I pulled the cupcakes out and added the remaining candies on top of the half-baked cupcakes. This way, they sink a little, but are still at the top, giving a more even distribution of Reese's Pieces.
Pre-frosting! |
Honestly, when you bake with Reese's Pieces, it's pretty much a given that your dessert will be tasty (barring any oven mishaps). These were certainly the case. Enjoy! :)
Reese's Pieces Cupcakes - makes 2 dozen
(Adapted from For the Love of Dessert)
Cupcakes:
- 3 eggs
- ½ cup butter (1 stick)
- 1 cup water
- 1 box of white cake mix (I used Duncan Hines)
- ¼ cup + 1 Tbsp (81 g) peanut butter
- 1 cup of Reese's Pieces
Frosting:
- ¼ cup butter (1 stick)
- 1 ¾ (175 g) cup powdered sugar
- 1/3 cup (29 g) cocoa powder
- 3 Tbsp almond milk
- Preheat oven to 350F.
- Melt butter (in microwave or stovetop). Mix melted butter with eggs and water in stand mixer on medium speed combine combined.
- Sift in cake mix and continue to mix on medium speed until smooth.
- Mix in peanut butter. Batter should be thick with no lumps.
- Stir in Reese's Pieces by hand.
- Line cupcake tins and pour about 3 Tbsp in each tin.
- Bake in oven for about 20 minutes or until the tops start to brown slightly.
- In the meantime, make the frosting! Cream butter and powdered sugar together on high speed until it is thick and smooth (not crumbly). Add 2 Tbsp of the milk to thin it out a little.
- Add the cocoa in and keep mixing on high speed until combined. Add 1 more Tbsp of milk to even out the consistency.
- Let cupcakes cool and then decorate with frosting and leftover Reese's Pieces!
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