Day 355 – Reese’s Cupcakes

21 Jul

I love chocolate and peanut butter.  I love Reese’s.  Alone.  On ice cream.  In cupcakes.  In cookies.  In milk shakes.  Ok…you get the point.  And these Reese’s Cupcakes (recipe below from Cooking Classy) looked too yummy to miss!

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are extremely squishy. They’re extremely moist and fudgy too. They have a darker chocolate flavor. Not sweet and milk chocolate like some other moist, squishy chocolate cupcakes.

Peanut-Butter-Frosting

The frosting is smooth and fluffy. It has a nice, sweet peanut butter flavor, without being too sugary. It’s similar to plain peanut butter, not too sweet, not too salty. Just whipped and fluffy.

Reeses-Cupcake     Mini-Reeses-Cupcake

This is a rich, indulgent cupcake. Obviously meant to be a Reese’s. The chocolate and the peanut butter make a pretty spot-on flavor. Then you add the little chunks of peanut butter cup mixed into the cupcake…forget it! Reese’s Heaven!

Reeses-Cupcake-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4.5
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 20

Mini-Reeses-top

RECIPE

Reese’s Cupcakes (recipe from Cooking Classy)

Chocolate Reese’s Cupcakes:

  • 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup vegetable oil
  • 1/3 cup milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup hot water
  • 1/4 cup sour cream
  • 12 Snack Size Reese’s, 6 chopped into halves and 6 chopped into small pieces (not minis)
Peanut Butter Buttercream Frosting:
  • 1/2 cup butter, at room temperature
  • 1/2 cup peanut butter
  • 1/2 tsp vanilla extract
  • 2 1/2 cups powdered sugar
  • 2 Tbsp sour cream
  • 3 – 4 Tbsp heavy cream

For directions visit Cooking Classy.

*Tomorrow: Sprinkles Strawberry Cupcakes*

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