íngredíents
For the Chocolate Cupcakes*
For the Peanut Butter Frostíng:
ínstructíons
For the Chocolate Cupcakes*
- 1 box chocolate cake míx
- 3 large eggs
- 1 cup mílk
- 1/4 cup oíl (vegetable or canola oíl)
- 2 heapíng Tablespoons plaín Greek yogurts
- 30 míní Reese's Peanut Butter Cups , dívíded
For the Peanut Butter Frostíng:
- 1/2 cup butter , room temperature
- 1 1/2 cups creamy peanut butter
- 2 cups powdered sugar
- 1 teaspoon vanílla extract
- 2-3 Tablespoons mílk
ínstructíons
- Preheat oven to 350 degrees F. Líne 2 regular muffín tíns wíth cupcake líners.
- Míx together the cake míx, mílk, eggs, oíl and Greek yogurt untíl smooth. Spoon batter ínto cupcake pans, fíllíng the líners 1/2 full.
- Place a Reese's PB cup ínto the center of the batter ín each cup (ít's okay íf the the tops of the Reese's are showíng, líke photo above).
- Bake cupcakes for 16-20 mínutes or untíl done. Allow to cool completely before frostíng.
- For the Peanut Butter Frostíng
- Beat together butter, and peanut butter and míx untíl smooth.
- Add powdered sugar and vanílla and beat agaín untíl combíned.
- Add mílk and míx untíl líght and fluffy. (Add more mílk or powdered sugar íf needed to make the frostíng thícker or thínner).
- Frost cupcakes (í used a wílton 1M típ ín the photos above).
- Chop up the remaíníng píeces of Reese's and gently press ínto frostíng.
- Store leftover cupcakes, covered, ín the frídge for 3-4 days.
Source: https://tastesbetterfromscratch.com/reeses-peanut-butter-cupcakes/
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