Peanut butter and chocolate…my favourite combination. There is nothing better than chocolate and peanut butter together. I want them to get married and have babies, that’s how much I love them. So clearly, making chocolate peanut butter cupcakes is a necessity to my cupcake endeavors. The cupcakes turned out amazing! I used my favourite chocolate cake recipe for the cupcake batter, a peanut butter cream frosting, and topped it with a Reese’s mini peanut butter cup half.
- 1 cup confectioners’ sugar
- 1 cup creamy peanut butter
- 5 tablespoons unsalted butter, at room temperature
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/3 cup heavy cream
Combine the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl and with a mixer on medium-low speed mix until creamy. Add the heavy cream and beat on high speed until the mixture is light and smooth.
DECORATING THE CAKES
Add the peanut butter cream frosting into a decorating bag, and using a Wilton 1M attachment create a swirl to cover the top of the cupcake. For best results pipe the frosting holding the bag about 1/4 inch above the cake at a 90 degree angle. Always make sure you have given the cupcakes the chance to cool before frosting them!
Once the frosting has been added, add the Reese`s mini halves to the tops. Freeze the peanut butter cups before cutting them into halves as they will be less likely to crack or crumble.