For these cupcakes, you have 2 choices – you can make normal chocolate cupcakes with no filling, or you can prepare a Reese's nutty spread glass inside. This all relies upon how huge your sweet tooth is 🙂 I lean toward them without the Reese's container inside, however my better half cases that with the Reese's, they are indisputably the ideal cupcakes. He supposes I'm insane for suspecting something! So you can pick what you need to do, or attempt both ways and see which one you like better!
The cupcakes are topped with a custom made nutty spread icing, and chocolate and nutty spread showers. Furthermore, on the grounds that halting there would simply be silly, they are likewise bested with a small scale nutty spread container 🙂
Not exclusively are these cupcakes a little cut of paradise for your tastebuds, they are additionally beautiful darn extravagant looking, without an excessive amount of exertion! Win-win, my companions.
Delightful, rich cupcakes made with Reese's nutty spread mugs!
Also Try Our Recipe : Soft Batch Double Chocolate Fudge Cookies
INGREDIENTS
- Chocolate cake mix (and accompanying ingredients)
- 24 Reese's peanut butter cups
- 2 Sticks (1 cup) unsalted butter at room temperature
- 1⅓ cup peanut butter, divided
- 4 cups powdered sugar
- 7 Tbs heavy cream, divided
- ½ tsp vanilla
- ⅔ cup semisweet chocolate chips
- 1 Tbs butter
- 24 Reese's peanut butter cup unwrapped minis
INSTRUCTIONS
- Make cake batter as directed, and preheat oven to designated temperature.
- Prepare muffin tin by spraying with cooking spray, or inserting 24 cupcake liners.
- Pour a layer of batter in the bottom of each liner and top with a Reese's peanut butter cup. Top with more batter, until liner is about ⅔ of the way full.
- Bake as directed, and cool completely.
- To make frosting, cream together 1 cup butter and 1 cup of peanut butter in a stand mixer, until well blended.
- Add powdered sugar, 1 cup at a time. When thoroughly mixed, add in vanilla and heavy cream. Add the cream 1 Tbs at a time, and stop when frosting has reached proper consistency.
- Put frosting in a piping bag with a large tip, or a ziploc bag with the corner snipped off, and frost the cupcakes.
- To create chocolate drizzle, heat 1 Tbs butter and 4 Tbs heavy cream in a small saucepan until hot, but not boiling. Remove from heat and stir in chocolate chips until melted. Drizzle chocolate sauce over cupcakes.
- Place remaining ⅓ cup peanut butter in a small bowl, and microwave 30 seconds at a time, until melted. Drizzle over cupcakes.
- Garnish each cupcake with a Reese's mini, and enjoy!
For more detail : bit.ly/2Jb6cU3
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