These cupcakes are the cutest and reese’s miniature peanut butter cups are definitely the cutest cupcake topping! I made these for my friend’s birthday party. I was absolutely thrilled with the result since I was having a hard time deciding what to do the with the peanut butter cups.
I used my all time favourite dark chocolate cupcakes recipe from sweetapolita with pink and classic buttercream frosting.
Chocolate Cupcakes from Sweetapolita
1 3/4 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup strong black coffee (can be hot)
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
Preheat oven to 350 F. Line muffin/cupcake tin with paper or foil cupcake liners.
In bowl of electric mixer, sift all dry ingredients.
Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared cupcake pan until 2/3 full (or just less). Batter will be liquidy.
Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to overbake. Cool on wire racks in pans for 5 minutes then gently turn cupcakes onto racks until completely.
Classic Buttercream Frosting recipe from Savory Sweet Life