Reese’s cup-cakes

This weekend was full of celebration. My stepbrother turned 14 and of course we all know yesterday was Valentine’s Day. He got his favorite candy turned into a cupcake and I got my chocolate fix. Win-win! While I didn’t celebrate the day with my prince charming (I seriously cannot wait to share more about this soon) I got to hang out with my “galentine” in Arlington and Georgetown and we had a blast catching up, eating delicious food and ogling all the things in the stores that our early-20-something selves can’t yet afford to buy.

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Reese’s Cup-Cake

Started off with my go-to chocolate cupcake recipe. I cut the recipe in half to make 12. When the batter was prepared I opened 12 regular size Reese’s cups and placed them in the bottom of each liner, filled them 2/3 full with the batter and baked for 25 minutes at 350 degrees. I had no clue how the chocolate would do at the bottom and they pretty much hardened and stuck to the paper liners and didn’t serve the purpose of a delicious surprise hidden in each cake. So next time, I’m going to fill the liner 1/3 of the way full, gently lay the chocolates on top and then add more batter until they’re filled just a little more than 2/3 of the way. Let me know in the comments below if you try it this way and how they turn out!

Peanut Butter Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 1/4 cup creamy peanut butter
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

In mixer, beat cream cheese, adding 1 cup sugar at a time. Scrape down sides of bowl after each addition. Add vanilla and peanut butter, mix until combined and you’re done!

I piped the frosting, added some chocolate sprinkles and topped each of these little guys off with a mini Reese’s cup. They’re very rich but super tasty and a perfect Valentine’s Day, birthday or anyday treat for chocolate and peanut butter lovers!