Wednesday, October 27, 2010
Inaugural Wednesday: Reese's Peanut Butter Cup Baked into a Vanilla Cupcake with Peanut Butter Frosting
Today marks the very first "Cupcake Wednesday", and I must say it's been the most successful Cupcake Wednesday ever! I have been glued to the website 'Bake it in a Cake' for a couple weeks and wanting to take the leap of baking something unexpected into a cupcake. The obvious choice was Reese's Peanut Butter cups because they are delicious and seemed to be an easy product to work with for my first attempt. While the site had examples of baking the cups in a banana or chocolate cake, I chose a basic white (box) cake, and I'm glad I did. Paired with peanut butter frosting and chocolate shavings, the cupcakes were extremely sweet but oh so tasty. A word of advice: don't make them too big.
Here's how they're made:
Reese's Peanut Butter Cups Inside of A White Cupcake with Peanut Butter Icing and Chocolate Shavings (Makes 24)
Betty Crocker White Cake Mix (prepared as on box)
24 Reese's Peanut Butter Cups
1 cup Creamy Peanut Butter
1/3 cup Butter
2-3 Cups Icing Sugar
1/3 cup Milk
Preheat your oven to 320 degrees F. Line cupcake trays with wrappers
Prepare cake mix as instructed on box. Fill each cup with a small layer of batter. Cover the peanut butter cup with flour and place on top of the batter. Add more batter on top of the peanut butter cup filling each cup about 3/4 ways full. Bake for 18-22 minutes, or until the cupcakes are baked all the way through.
Frosting: Combine peanut butter and butter in a mixing bowl and mix with an electric mixer for 2 minutes. Slowly alternate adding the icing sugar and milk until smooth.
Once cupcakes have cooled, frost and sprinkle chocolate shavings on top.
Taster's Review still to come...