Excuse me while I wipe the drool off of my keyboard!
But seriously!? Reese’s Peanut Butter Cup Cupcakes??
I ate way too many of these! But how could I resist?
There is nothing better than a surprise Reese’s Peanut Butter Cup hidden in a cupcake to make you go back for one more just to make sure it was not a dream!
Creamy Peanut Butter Buttercream and deep rich ganache dripping everywhere!
I think the pictures speak for themselves!
You will not want to miss out on this recipe!
Finally a moist peanut butter cake!
If you don’t want to do cupcakes, then I suggest to fine chop up those Reese’s and add them to the batter.
Bake into 2 – 8″ Layers or our pour all the batter into 1 – 12″ x 18″ pan for a sheet cake.
- Unsalted Butter 8 Tablespoons (113g)
- Creamy Peanut Butter 1 cup (270g)
- Granulated Sugar 1¼ cup (250g)
- Egg Yolks 4 large (72g)
- Vanilla Extract 1 Tablespoon (15ml)
- Cake Flour 2 cup (240g)
- Baking Powder 1 ½ teaspoons (7g)
- Salt ½ teaspoon (3g)
- Evaporated Milk ½ cup (120ml)
- Egg Whites 4 Large (120g)
- Granulated Sugar ¼ cup (50g)
- Reese's Peanut Butter Cups 24 + more for garnish
- ½ Recipe Swiss Buttercream
- ½ Cup Creamy Peanut Butter (135g)
- ½ Recipe Ganache
- Cream the butter and 1¼ cup sugar until light and fluffy, about 5 minutes.
- Add the egg yolks and vanilla one at a time and mix to incorporate between additions and also be sure to stop the mixer to scrape the bottom and sides of the bowl to incorporate well.
- Add the peanut butter and blend to combine.
- Add the evaporated milk and mix to smooth
- Add the sifted flour, baking powder, salt all at once and blend to combine
- Reserve batter while whipping egg whites with the second measure of sugar to medium firm peaks.
- Fold the meringue into the peanut butter batter and then portion into cupcake liners
- Place a Reese's peanut butter cup into each and then top with more batter.
- Each cupcake liner should be filled no more than ¾ to the top total
- Bake immediately in preheated 350°F oven for approximately 20 minutes for cupcakes, or until springy to the touch when gently pressed in the center
- When the cake springs back when gently pressed in the center it is done.
- When cupcakes are completely cooled add the peanut butter to the swiss buttercream recipe and ice with #826 Ateco tip
- Pour melted but cooled ganache over each cupcake
- Garnish with optional Reese's Peanut Butter Cup
Freeze un-iced cakes for longer storage up to 2 months wrapped well