Chocolate & peanut butter buttercream cupcakes\r
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1 3/4 Cups of all purpose flour\r
2 Cups of sugar\r
3/4 Cups cocoa powder\r
1 1/4 Tsp. Baking soda\r
1 1/4 Tsp. Baking powder\r
2 Eggs (room temperature)\r
1 Cup of milk (room temperature)\r
1/2 Cup vegetable oil\r
1 Cup boiling water\r
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Peanut butter buttercream recipe:\r
1 1/2 cups of unsalted butter (at room temperature) this is 1 stick and a half.\r
1 Cup confectioners sugar (powder sugar\r
1 1/2 Cups of Peanut butter \r
12-24 Reeses cups\r
1/2 cup melted chocolate (ganache)\r
caramel sauce\r
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Preparation:\r
Preheat oven to 350 degrees. Line 24 muffin tins with cupcake liners. Sift all dry ingredients into one bowl. Using your stand mixer (or handheld) with paddle attachment, turn it on to mix all dry ingredients until incorporated ( few seconds) Add in eggs, oil, milk and slowly pour in water. Mix it on medium speed for about 1 minute. (do NOT over mix) scrape down your mixing bowl with spatula and continue to incorporated like that if needed. \r
Fill your cupcake liners as explained in the video, bake for 18 minutes or until toothpick inserted comes out with not wet batter. Cupcakes should be dry to the touch. \r
After baking, remove from tins inmeadiately and place on cooling rack. While cupcakes are cooling, lets buttercream shall we :) \r
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Buttercream:\r
Add butter and peanut butter to mixing bowl, mix with paddle attachment for about 4 minutes until fluffy and whipped. Turn mixer to low and add powder sugar, mix for another 2-3 minutes. Consistency should be whipped and a bit thick. Pour into your piping bag and swirl it onto cupcakes, top with reeses cups, chocolate ganache, caramel sauce. \r
Hope you enjoy these bad boys, let me know if you have questions in comments down below. \r
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Follow me on social media:\r
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Instagram @cesycancook\r