Perfectly Peanut Buttery Cupcakes w/ Chocolate Buttercream

So I'm married to a man who doesn't like peanut butter and chocolate mixed together. Could have been a deal breaker... But he's kind of my awesome, supportive other half, so he's worth keeping even if he has this one major dessert flaw. Anyway, ordering dessert together is awful because, well he's southern and likes his fruity flavors while this Yankee girl prefers a good Reese's flavored cake. It didn't take me long to decide that I would just make my own peanut butter and chocolate dessert. I do love a good chocolate cupcake, but for mine, I wanted to try something different. I came up with this peanut butter cupcake with a milk chocolate buttercream. It's a light, simple version of an inverted Reese's. I even topped mine with a slab of chocolate and some Reese's pieces. Bakes away! ENJOY!

Prep Time: 45 minutes

Bake Time: 19-21 minutes

Makes: 24 Cupcakes

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INGREDIENTS

For the Chocolate Slabs*

1 Cup (6oz) Wilton Chocolate Wafers

White Sparkling Sugar Sprinkles

*Special Tools

Mini Spatula

Wax Paper

Baking Sheet

Microwave safe melting bowl like Wilton's Candy Melting Bowls

For the Peanut Butter Batter

3/4 Cup Butter (unsalted, softened)

1 Cup Brown Sugar

1 Cup Sugar

2 Lg Eggs

1 Tsp Pure Vanilla Extract

3 Cups All Purpose Flour

1 Tsp Baking Soda

2 Tsp Baking Powder

1 Cup Coconut Milk

1 1/2 Cups Wilton Peanut Butter Candy Wafers**

Reese's Pieces-optional garnish

For the Chocolate Buttercream

1 Cup Butter (unsalted, softened)

2 Tbsp Cocoa Powder

1/8 Tsp Vanilla

1/2 Cup Semisweet mini Chocolate Chips**

1 Tbsp Coconut Milk

2 1/2 Cups Powdered Sugar

**Use microwave safe melting bowl like Wilton's Candy Melting Bowls

DIRECTIONS

For the Chocolate Slabs*

1. Line large baking sheet with wax paper. In microwave safe bowl, melt chocolate wafers on medium power for 30 second intervals for a total of 1 minute.

2. Use a mini spatula to make 2"x 1" (2inch long by 1inch wide) slabs of chocolate. (Make them nice and thick so they stay standing up and do not break when inserted in cupcake)

3. Sprinkle the White Sparkling Sugar over slabs before they cool so sugar sticks

4. Refrigerate for 15 minutes. Then set aside for later.

For the Perfectly Peanut Buttery Batter

1. Preheat oven to 350°F. Line a 24 muffin tin with 24 paper baking cups .

2. In stand mixer, beat butter until creamy. Add sugars and beat until fluffy. Add eggs one at a time, beating well after each egg. Add vanilla extract, using spatula to scrape sides of mixing bowl until everything is combined.

3. In microwave safe bowl, melt peanut butter candy wafers on med/low power for 30 second intervals for a total of 1 minute. Let cool for 30 seconds before combining with wet mixture in stand mixer.

4. In a separate mixing bowl, whisk together flour, baking soda and baking powder. Add to wet mixture, alternating with 1/4 cup milk at a time. Beat on medium speed until combined.

5.Fill cupcake liners 2/3 full. Bake 19-21 minutes. Let cool before frosting.

For the Chocolate Buttercream Frosting

1. In microwave safe bowl, melt semi sweet chocoalte chips on high for 45 seconds. Stir until all chips are melted. Let cool 30 seconds.

2. In stand mixer with paddle attachment, beat butter until creamy. Add cocoa powder. Beat on low until mixed together.

3. Mix in melted chocolate and vanilla extract. Add milk. Then slowly add powdered sugar 1 cup at a time.

4. Put in piping bag to frost cupcakes. Top cupcakes with Chocolate Slab and Reese's Pieces. Eat and Enjoy.

#Sweets #Cupcakes #Dessert