1/2 teaspoon salt 12 ounces (1 bag) semi sweet chocolate chips 28 Mini Reese’s Peanut Butter Cups
- Preheat oven to 350 degrees F, whisk granulated sugar and cocoa together
- on the stove top, melt butter, allow it to turn golden brown, add sugar mixture and vodka, whisk until smooth
- bring mixture to room temperature, whisk in eggs, vanilla, and sour cream, until well combined
- whisk flour, baking soda, baking powder, and salt together, then add it in to sugar/ sour cream mixture and beat for approx 2 minutes (or until smooth)
- stir in chocolate chips
- fill cupcake tins (with liners) 2/3 – 3/4 full, and place a (unwrapped) Reese’s in the middle, pressing down slightly
- bake for 15-20 minutes (17 in my oven), or until a toothpick comes out clean
- in a microwave safe bowl melt Reese’s, stirring between each 10 second interval, until smooth. allow to cool.
- cream butter
- add 2 cups powdered sugar, vodka, and jelly, beat until smooth
- gradually add melted Reese’s and remaining powdered sugar, beat until smooth