A couple months back, I made banana and chocolate chips muffins for my friend Melissa, her son was not a banana fan and made a personal request: "Marie, I want a chocolate cupcake with peanut butter inside". So being a sucker for a kid's request and also because his mom is pregnant and wanted chocolate cake, I figured I'd give the cupcakes a try. I used the Hershey's chocolate cake recipe for the base and then added Reese's pieces to the batter and topped it off with peanut butter frosting. So here's what you'll need:
For the cupcakes (makes 24):
2 cups sugar
3/4 cup kosher Hershey cocoa
1 3/4 cup flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 3/4 cup flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk or parve substitute
1/2 cup oil
2 tsp vanilla extract
1 cup boiling water
1 cup boiling water
1 cup Reese's pieces (keep 1/4 of a cup aside to sprinkle on top of frosting)
Frosting (the fluffier you prefer the frosting, the more powdered sugar you need to add)
2 to 3 cups powdered sugar
1 cups smooth peanut butter
1/2 cup butter or margarine melted (equals 1 stick)
1/2 tsp vanilla
2 to 3 cups powdered sugar
1 cups smooth peanut butter
1/2 cup butter or margarine melted (equals 1 stick)
1/2 tsp vanilla
3 tbs milk or as needed
Preheat oven to 350F then in a large bowl add all the dry ingredients and mix then add everything but the boiling water. Mix till everything is smooth then carefully add boiling water and mix a minute or so. Batter will be very thin. Pour into 2 muffin tins lined with paper baking cups, sprayed with Pam and bake for 22 to 25 minutes. Check with toothpick for doneness. Remove from the oven let cool for 15 minutes the transfer onto wire rack and cool completely before frosting.
For the frosting, mix all the ingredients and whisk, if you find it too stiff, add some milk. For frosting that you want to drizzle over a cake, heat up in the microwave for about 45 seconds till almost liquid.
Sprinkle a few Reese's pieces on top and voila!
For the frosting, mix all the ingredients and whisk, if you find it too stiff, add some milk. For frosting that you want to drizzle over a cake, heat up in the microwave for about 45 seconds till almost liquid.
Sprinkle a few Reese's pieces on top and voila!
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.
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