Peanut Butter Cupcakes

Peanut Butter cupcakes baked with a mini Reese’s cup, peanut butter chips and chocolate chips. Topped with chocolate, peanut butter, and Reese’s frosting
Cupcakes– makes approx 30
2 cups light brown sugar
1/2 cup oil
1/2 cup applesauce (sugar free)
1 cup peanut butter
2 eggs
1 1/2 cups Half n Half (or whole milk)
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons lemon juice
pinch of salt
5 oz (1/2 bag) peanut butter chips
6 oz (1/2 bag) semi-sweet chocolate chips
30 mini Reese’s cups, unwrapped & frozen
  1. pre heat oven to 350 degrees F
  2. on low-speed beat brown sugar, applesauce, oil, and peanut butter until combined
  3. beat in eggs one at a times, then beat in vanilla and lemon juice
  4. whisk flour, baking soda, and salt together
  5. alternate adding flour mixture and milk to brown sugar mixture starting and ending with flour
  6. beat until well combined/ smooth making sure to scrape sides
  7. stir in peanut butter chips and chocolate chips
  8. fill lined cupcake tins 3/4 full, then lightly press a frozen Reese’s mini in the middle of each
  9. bake for 15-20 minutes
6 oz (1/2 bag) semi sweet chocolate chips
12 mini Reese’s cups, unwrapped, chopped
6 cups powdered sugar
4 tablespoons peanut butter
1/2 cup Half n Half (or whole milk)
4 teaspoons vanilla
  1. melt chocolate chips and Reese’s in microwave, stirring between each 10 second intervals
  2. add all ingredients together, beat until combined
  3. frost cupcakes +/- garnish with 1/2 a mini Reese’s Cup


posted 7/22

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