Hi! I’m Mrs. Williams and you can find me cooking, baking and talking about random things over at Persnickety Plates. I’m happy to be filling in today with a recipe that I think you’ll like. Since it’s post-Halloween, you might have some leftover candy laying around. My favorite candy is Reese’s Peanut Butter Cups and I love chocolate cupcakes so putting them INSIDE a cupcake is one of the best ideas ever.
Source: Two Peas and Their Pod
Makes: 12 cupcakes
For the Dark Chocolate Cupcakes:
- 1/2 cup unsalted butter, cut into 4 pieces
- 2 oz bittersweet chocolate, finely chopped (I used Ghirardelli baking chips)
- 1/2 cup Dutch-processed cocoa
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup plain Greek yogurt or sour cream (I used Chobani Greek yogurt)
- 12 full sized Reese’s Peanut Butter Cups
For the Peanut Butter Frosting:
- 1 cup unsalted butter, at room temperature
- 1 cup peanut butter
- 2 1/2 cups powdered sugar
- 1 tablespoon heavy cream
- Mini Peanut Butter Cups, for topping cupcakes, if desired
To make the cupcakes: preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners. Set aside.
Place butter, chocolate and cocoa powder in a medium heatproof bowl. Microwave in 30 second spurts on 50% power, stirring in between, until the butter and chocolate are melted and the mixture is smooth. (Alternatively, you could do this step in a double boiler.) Set the mixture aside to cool until it is warm to the touch.
In a small bowl, whisk together the flour, baking soda, and baking powder. Whisk the eggs in a medium bowl to combine, then add the sugar, vanilla and salt and continue whisking until fully incorporated. Add the cooled chocolate mixture to the bowl and whisk to combine.