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Old 03-10-2016, 08:55 AM
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Default Reese Cup Cupcakes

from Make Bake Celebrate: <a href="http://makebakecelebrate.com/reese-cup-cupcakes/" target="_blank">http://makebakecelebrate.com/reese-cup-cupcakes/</a><br><p>There’s really no need for an introduction to this post. Chocolate, peanut butter, Reese Cups, cupcakes…<strong>yum</strong>. That pretty much sums it up!</p>
<center><img data-jpibfi-indexer="1" class="alignnone size-full wp-image-4469" alt="IMG_1192" src="http://makebakecelebrate.com/wp-content/uploads/2013/04/IMG_1192.jpg" height="435" width="290"> <img data-jpibfi-indexer="2" class="alignnone size-full wp-image-4475" alt="IMG_1265" src="http://makebakecelebrate.com/wp-content/uploads/2013/04/IMG_1265.jpg" height="435" width="290"></center>The
topping is a creamy peanut butter and well…I could eat it with a spoon,
without feeling an oz of guilt. Ok maybe a little, but another spoonful
and it’s gone again. As for the chocolate cup cake, I’ve tired lots
of chocolate recipes…but <a href="https://www.hersheys.com/recipes/recipe-details.aspx?id=184">Hershey’s Perfectly Chocolate Cake</a> is my fav hands down. These little babies are moist and chocolatey. It even got the label “<strong>very best chocolate cupcake</strong>” from the hubs. Then you toss some Reese Cup crumbs on there…oh man…

<p>Here’s what you’re going to need:</p>
<p><strong>Hershey’s Perfectly Chocolate Cupcakes</strong></p>
<p>2 Cups Sugar<br>
1-3/4 Cups All Purpose Flour<br>
3/4 Cup HERSHEY’S Cocoa<br>
1 1/2 TSP Baking Powder<br>
1 1/2 TSP Baking Soda<br>
1 TSP Salt<br>
2 Eggs<br>
1 Cup Milk<br>
1/2 Cup Vegetable Oil<br>
2 TSP Vanilla Extract<br>
1 Cup Boiling Water</p>
<p><strong>Creamy Peanut Butter Frosting</strong></p>
<p>1 Cup Unsalted Butter<br>
1 8oz Package Philadelphia Cream Cheese<br>
1 TSP Vanilla Extract<br>
1 1/4 Cup JIF Smooth Peanut Butter<br>
4 Cups Powdered Sugar<br>
2-3 TBS milk<br>
Crushed Up OR Small Reese Cups To Top</p>
<p>Step 1: In a large mixing bowl, or bowl of an electric mixer, mix
together sugar, flour, cocoa, baking powder, baking soda, and salt until
fully combined.</p>
<p>Step 2: Add in eggs, milk, oil, and vanilla extract. Pour in boiling water and beat for 2 minutes.</p>
<p>Step 3: Fill cupcake papers 2/3 full (I used 4TBS) and bake at 350 for 18 minutes or until toothpick comes out clean. Let cool.</p>
<p>Isn’t that crazy simple?!?! No swapping bowls slowly adding things
etc. I love recipes like this! And surprisingly I didn’t change a thing.
Just a little tip…the batter is REALLY thin! The first time I made it I
thought it was a baking fail for sure because it was so thing. But to my
surprise they baked up perfectly! Since it was so thin I used 4 TBS (my
usual is 3) of batter in each liner and they baked up perfect.</p>
<p>Now for the frosting…</p>
<p>Step 4: In a large mixing bowl, or bowl of an electric mixer, beat
together together unsalted butter and cream cheese. Add in vanilla
extract. Once blended, add in peanut butter until fully combined.</p>
<p>Step 5: Slowly add in powdered sugar.</p>
<p>Step 6: Add in milk 1 TBS at a time until you reach the desired consistency.</p>
<p>Step 7: Frost cupcakes, and top with Reese Cup crumbles!</p>
...
<p>There’s no wrong way, to eat a reeses.<br>
(But I’m pretty sure this is my favorite)</p>
<p><img data-jpibfi-indexer="5" class="alignnone size-full wp-image-4474" alt="IMG_1257" src="http://makebakecelebrate.com/wp-content/uploads/2013/04/IMG_1257.jpg" height="400" width="600"></p>
<p>
</p><div id="zlrecipe-container-25" class="zlrecipe-container-border">
<div itemscope="" itemtype="http://schema.org/Recipe" id="zlrecipe-container" class="serif zlrecipe">
<div id="zlrecipe-innerdiv">
<div class="item b-b"><div class="zlrecipe-print-link fl-r"><a class="butn-link" title="Print this recipe">Print</a></div><div id="zlrecipe-title" itemprop="name" class="b-b h-1 strong">Reese Cup Cake</div>
</div><div class="zlmeta zlclear">


<div class="zlclear">
</div>
</div><p id="zlrecipe-ingredients" class="h-4 strong">Ingredients</p><ul id="zlrecipe-ingredients-list"><div id="zlrecipe-ingredient-0" class="ingredient-label">Hershey’s Perfectly Chocolate Cake
</div><li id="zlrecipe-ingredient-1" class="ingredient" itemprop="ingredients">
<br></li><li id="zlrecipe-ingredient-2" class="ingredient" itemprop="ingredients">2 Cups Sugar
</li><li id="zlrecipe-ingredient-3" class="ingredient" itemprop="ingredients">1-3/4 Cups All Purpose Flour
</li><li id="zlrecipe-ingredient-4" class="ingredient" itemprop="ingredients">3/4 Cup HERSHEY’S Cocoa
</li><li id="zlrecipe-ingredient-5" class="ingredient" itemprop="ingredients">1 1/2 tsp. Baking Powder
</li><li id="zlrecipe-ingredient-6" class="ingredient" itemprop="ingredients">1 1/2 tsp. Baking Soda
</li><li id="zlrecipe-ingredient-7" class="ingredient" itemprop="ingredients">1 tsp. Salt
</li><li id="zlrecipe-ingredient-8" class="ingredient" itemprop="ingredients">2 Eggs
</li><li id="zlrecipe-ingredient-9" class="ingredient" itemprop="ingredients">1 Cup Milk
</li><li id="zlrecipe-ingredient-10" class="ingredient" itemprop="ingredients">1/2 Cup Vegetable Oil
</li><li id="zlrecipe-ingredient-11" class="ingredient" itemprop="ingredients">2 tsp. Vanilla Extract
</li><li id="zlrecipe-ingredient-12" class="ingredient" itemprop="ingredients">1 Cup Boiling Water
</li><li id="zlrecipe-ingredient-13" class="ingredient" itemprop="ingredients">
<br></li><div id="zlrecipe-ingredient-14" class="ingredient-label">Creamy Peanut Butter Frosting
</div><li id="zlrecipe-ingredient-15" class="ingredient" itemprop="ingredients">
<br></li><li id="zlrecipe-ingredient-16" class="ingredient" itemprop="ingredients">1 Cup Unsalted Butter
</li><li id="zlrecipe-ingredient-17" class="ingredient" itemprop="ingredients">1 8oz Package Philadelphia Cream Cheese
</li><li id="zlrecipe-ingredient-18" class="ingredient" itemprop="ingredients">1 tsp Vanilla Extract
</li><li id="zlrecipe-ingredient-19" class="ingredient" itemprop="ingredients">1 1/4 Cup JIF Smooth Peanut Butter
</li><li id="zlrecipe-ingredient-20" class="ingredient" itemprop="ingredients">4 Cups Powdered Sugar
</li><li id="zlrecipe-ingredient-21" class="ingredient" itemprop="ingredients">2-3 Tbsp. milk
</li><li id="zlrecipe-ingredient-22" class="ingredient" itemprop="ingredients">Reese Cup Pieces To Top
</li><li id="zlrecipe-ingredient-23" class="ingredient" itemprop="ingredients">
<br></li><li id="zlrecipe-ingredient-24" class="ingredient" itemprop="ingredients">Topping
</li><li id="zlrecipe-ingredient-25" class="ingredient" itemprop="ingredients">
<br></li><li id="zlrecipe-ingredient-26" class="ingredient" itemprop="ingredients">Reese Cups To Top
</li><li id="zlrecipe-ingredient-27" class="ingredient" itemprop="ingredients">6 Oz. Melting chocolate
</li><li id="zlrecipe-ingredient-28" class="ingredient" itemprop="ingredients">6 Oz. Butter
</li><li id="zlrecipe-ingredient-29" class="ingredient" itemprop="ingredients"><br></li></ul><p id="zlrecipe-instructions" class="h-4 strong">Instructions</p><ol id="zlrecipe-instructions-list" class="instructions"><div id="zlrecipe-instruction-0" class="instruction-label">Hershy's Perfectly Chocolate Cake
</div><li id="zlrecipe-instruction-1" class="instruction" itemprop="recipeInstructions">In
a large mixing bowl, or bowl of an electric mixer, mix together sugar,
flour, cocoa, baking powder, baking soda, and salt until fully combined.
</li><li id="zlrecipe-instruction-2" class="instruction" itemprop="recipeInstructions">Add in eggs, milk, oil, and vanilla extract. Pour in boiling water and beat for 2 minutes.
</li><li id="zlrecipe-instruction-3" class="instruction" itemprop="recipeInstructions">Pour batter into two floured 8in cake pans.
</li><li id="zlrecipe-instruction-4" class="instruction" itemprop="recipeInstructions">Bake at 350 for 25-30 minutes. (until toothpick comes out clean)
</li><div id="zlrecipe-instruction-5" class="instruction-label">Peanut Butter Icing
</div><li id="zlrecipe-instruction-6" class="instruction" itemprop="recipeInstructions">In
a large mixing bowl, or bowl of an electric mixer, beat together
together unsalted butter and cream cheese. Add in vanilla extract. Once
blended, add in peanut butter until fully combined.
</li><li id="zlrecipe-instruction-7" class="instruction" itemprop="recipeInstructions">Slowly add in powdered sugar.
</li><li id="zlrecipe-instruction-8" class="instruction" itemprop="recipeInstructions">Add in milk 1 TBS at a time until you reach the desired consistency.
</li><li id="zlrecipe-instruction-9" class="instruction" itemprop="recipeInstructions">Secure
bottom cake to a cake board or cake stand. I like to pipe a rim of
icing around the cake first, using a large round piping tip. This helps
to keep the icing from seeping out.
</li><li id="zlrecipe-instruction-10" class="instruction" itemprop="recipeInstructions">Fill the inside with peanut butter icing. Toss in some Reese Cup pieces.
</li><li id="zlrecipe-instruction-11" class="instruction" itemprop="recipeInstructions">Place
top cake on top and press down just a little bit. Using a icing spatula
smooth out the seam. Cover in peanut butter icing and place in fridge.
Keeping the cake in the fridge allows the icing to harden a bit so it
won’t melt under the warm chocolate.
</li><li id="zlrecipe-instruction-12" class="instruction" itemprop="recipeInstructions">While cake is chilling melt together your melting chocolate and butter. Make sure to stir often.
</li><li id="zlrecipe-instruction-13" class="instruction" itemprop="recipeInstructions">Remove cake from fridge, pour melted chocolate over. Add reese cup pieces, and quickly place back in the fridge to chill.
</li></ol></div></div></div>

Last edited by Laura; 03-10-2016 at 09:00 AM.
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