I'm finally back with a recipe, friends! It's only been, what, about three months? My mixer was having some serious withdrawals. Yesterday was Z and I's one year anniversary and sadly all of our wedding cake is seven hours away in our hometown. I made the executive decision that we had to have cake on our anniversary, so I made these super rich peanut butter and chocolate cupcakes hoping they'd win Zach over. I believe they did, especially considering he ate three for breakfast this morning :).
I'm sure I saw the Reese's inside a cupcake idea somewhere in the world of Pinterest, but honestly can't remember. I'm sorry if I'm not giving someone credit where it's due! It just kind of came to me while in the grocery store, so I went with it. Be prepared for sweetness overload!
To make these simple, tasty treats:
I baked regular chocolate cupcakes from a box, but you can make yours from scratch if you're a go-getter. Let the cupcakes cool, then used a knife and a melon baller to take out a small hole from the center of the cupcake.
Put a mini Reese's cup inside the hole...
and place the cake carefully back on top
The delicious frosting recipe came from an old cookbook Z found at Half Price books. It's a keeper!
Peanut Butter Frosting
1/4 cup butter, softened
1/2 cup creamy peanut butter
2 tablespoons milk
2 cups powdered sugar
Place butter and peanut butter into a medium bowl and beat with an electric mixer. Gradually mix in the sugar until it starts to get thick. Incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes.
(this only makes enough for about 12 cupcakes....you'll want to double the recipe if you need to frost 2 dozen)
I garnished with mini Reese's Pieces, but that's totally optional. Enjoy!