Thu, 05/22/2008 - 07:49 — penny
These are really dense, heavy cupcakes. Like a moist peanut butter cookie with yummy frosting. And a nice surprise inside. Recipe makes 12 cupcakes, with some frosting left over.
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
Rounded 1/4 teaspoon salt
1/2 cup smooth peanut butter
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla
2/3 cup milk
12 mini Reese’s peanut butter cups
Preheat oven to 350°F.
Whisk together flour, baking powder, and salt in a bowl.
Beat together peanut butter, butter, and brown sugar in a large bowl with an electric mixer at medium speed until blended, about 2 minutes. Add egg and vanilla and beat until fluffy, about 1 minute. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture, then mix until just combined.
Put a peanut butter cup in each lined muffin cup. Divide batter among lined muffin cups (about two-thirds full) and bake in middle of oven until pale golden and a tester inserted in center of a cupcake comes out clean, 18 to 20 minutes. Turn cupcakes out onto a rack and cool completely.
“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING
1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.