Preheat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 cases
Beat the Butter/Stork with the Light Brown Sugar until fluffy
Combine the Eggs, Self-Raising Flour and Cocoa Powder with the butter/sugar mix until well combined
Using an ice-cream scoop (to make it the same amount per cupcake) dollop into the cupcake cases – Once dolloped, press two sandwiches Peanut Butter Cup Miniatures together and lightly push into the cupcakes.
Bake in the oven for 18-22 minutes or until they are springy to touch and don't make a bubbling sound – Leave to cool.
For the Decoration
Beat the Unsalted Butter with an electric mixer for a couple of minutes to loosen it.
Add the Peanut Butter and half of the Icing Sugar on a slow speed until it is combined then speed the mixer up and mix for 1-2 minutes until thoroughly combined and smooth.
Add the rest of the Icing Sugar and beat again. If its really thick, add in 1tbsp of Boiling Water at a time till smooth and pipeable.
Using a Medium 2D Closed Star piping tip, pipe the buttercream onto the cupcakes – add on Half a Peanut Butter Cup, and some Reese's Pieces, and enjoy!
You don't have to add the Reese's Miniatures if you don't want to, but it adds a nice peanutty flavour!I used supermarket own peanut butter, but its smooth so it pipes well.
Reese's Peanut Butter Cupcakes!
Amount Per Serving
Calories 489Calories from Fat 144
% Daily Value*
Saturated Fat 5g31%
Vitamin A 80IU2%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.