Our lucky kindergarten center staff are enjoying these treats today! Welcome back teachers, instructional assistants, nurse, secretary, custodians, and principal! We are thankful for you!
Reeses Peanut Butter Cup Cupcakes
(recipe adapted from Kraft)
4 squares semi-sweet chocolate, chopped
6 Tbsp. butter sliced
3/4 cup sugar
1 tsp. vanilla
1 1/4 cups flour
1/2 tsp. baking soda
3/4 cup water
1 package Reeses Mini Peanut Butter Cups
Preheat oven to 350 degrees. In a microwavable bowl, microwave butter and chocolate on High for 2 minutes, or until butter is melted. Stir until chocolate is completely melted. Add sugar and vanilla; beat with a mixer until well blended. Add eggs, one and a time, beating well after each. Stir in baking soda and a cup of the flour. Alternately add water and flour, beating well after each addition.
Scoop into paper-lined muffin cups. Top with 2-3 Reeses Mini Peanut Butter Cup pieces and push them down into the batter.
Bake 18 to 20 minutes or until toothpick inserted in the center of a cupcake comes out with moist crumbs. Cool in the pan for several minutes, then remove to cool completely on a wire rack. Prepare frosting.
Peanut Butter Buttercream
1 stick butter, softened
1/2 cup peanut butter (regular stuff, not all natural or sugar free)
4 cups powdered sugar
1 tsp. vanilla extract
1/8 teaspoon salt
1/4 cup milk or heavy cream
Beat together butter and peanut butter until smooth. Scrape down sides of bowl and add powdered sugar, vanilla, salt, and milk. Beat on low until combined, scraping down sides as needed. Increase mixer speed to medium and beat for 1-2 minutes until fluffy. If frosting is too thick, add a drizzle of milk as needed to reach desired consistency.
Pipe swirls of frosting on cooled cupcakes with a 1M or 2D tip. Top with a Reeses Mini Peanut Butter Cup. Yield: 15 standard sized cupcakes