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SALT & PREPPY

Charlotte Park

Cupcakes

Reese’s Cupcakes

Reese's Cupcakes
2016-04-23 09:08:56
Yields 12
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Cupcakes
  1. 1 stick butter
  2. 1/4 cup semi sweet chocolate chips
  3. 1/2 cup cocoa powder
  4. 3/4 cup flour
  5. 1/2 teaspoon baking soda
  6. 3/4 teaspoon baking powder
  7. 2 eggs
  8. 3/4 cup sugar
  9. 1 teaspoon vanilla extract
  10. 1/2 teaspoon salt
  11. 1/2 cup sour cream
Frosting
  1. 1 cup confectioners sugar
  2. 1 cup peanut butter, creamy
  3. 5 tablespoons butter
  4. 3/4 teaspoon vanilla extract
  5. 1/4 teaspoon salt
  6. 1/3 cup heavy cream
Instructions
  1. Preheat the oven to 350 degrees and line a muffin pan with cupcake liners. In a medium heatproof bowl, combine the butter, chocolate, and cocoa powder and microwave, stirring every 30 seconds, until melted. Set aside to cool. In a small bowl combine the flour, baking soda, and baking powder. In a large bowl, whisk the eggs, and add the sugar, vanilla and salt. Add the cooled chocolate mixture (make sure mixture is cool or eggs will scramble) and mix until combined. Add 1/3 of the dry ingredients to the wet. Add the sour cream and remaining flour and mix until combined. Divide the batter evenly among the linters and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes completely before frosting, about 30 minutes.
  2. While the cupcakes are cooling, make the frosting. In a large bowl, beat together all the ingredients except the heavy cream with a mixer until creamy, 3 minutes. Next add the cream and beat on high until light, 3 minutes.
Adapted from Thursday Night Baking
Adapted from Thursday Night Baking
SALT & PREPPY https://www.saltandpreppy.com/

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